Recipe Baccala Fritto


  • 1 lb. salt-cod
  • approx. 1/2 cup white flour
  • olive oil
  • salt

For the Batter:

  • 2 tbs. white flour
  • salt
  • 2 tbs. olive oil
  • 6 oz. water

How to make Baccala’ fritto:

Let the salt cod soak in cold water for 2-3 days, changing the water frequently. Then, cut into even rectangular pieces removing any fins or bones—dry well.

Prepare the batter: whisk the flour into the water quickly to not form lumps, lie to a simmer, and cook for 20 minutes. Then mix in the oil and salt, remove from fire, and let cool.

Coat the cod in the batter and fry in hot oil. Place on paper towels to get rid of the excess fat and serve very hot.

Other types of batter may be used in this recipe.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at