Fried Baccalà Recipe

Introduction

Fried Baccalà is a deliciously crispy and tender treat made from salted cod, perfectly coated in a light, airy batter. This traditional dish is ideal for festive occasions or whenever you crave a flavorful seafood appetizer with a satisfying crunch.

Ingredients

• 1 (1/4-ounce) packet dry active yeast
• 1 cup warm water
• 4 jumbo eggs
• 2 3/4 cups all-purpose flour
• 1 3/4 pounds prepared baccalà
• DeLallo Pure Olive Oil, for frying

Instructions

1. Step 1: Prepare and soak your baccalà at least 3 days prior to frying. See detailed instructions on how to prepare Christmas Baccalà on our blog.
2. Step 2: In a large mixing bowl, beat the eggs together with yeast and warm water.
3. Step 3: Add the flour and mix the batter by hand with a fork until it reaches the consistency of a thick pancake batter. Add extra flour a tablespoon at a time if needed to achieve the right thickness.
4. Step 4: Cover the bowl with plastic wrap and leave the batter to rise in a warm place for 1 to 2 hours, until small air bubbles appear on the surface.
5. Step 5: Rinse the soaked cod one last time, dry it thoroughly, and cut into small pieces about 3/4-inch in size.
6. Step 6: Heat the olive oil in a deep frying pan to 375˚F.
7. Step 7: Dip handfuls of baccalà pieces into the batter, letting excess drip off slightly, then gently place them into the hot oil.
8. Step 8: Fry until the pieces are golden brown and crisp, approximately 5 minutes.
9. Step 9: Remove the fried baccalà and drain briefly on paper towels. Serve immediately with warm marinara sauce, lemon wedges, or cocktail sauce.

Tips & Variations

• Keep the baccalà pieces small to allow the batter to puff and cook evenly.
• For extra flavor, add a pinch of salt and black pepper to the batter before frying.
• Use pure olive oil for a richer taste and crispier texture.
• Serve with your favorite dipping sauces such as garlic aioli or spicy marinara for variety.

Storage

Store any leftover fried baccalà in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 350˚F for 5-7 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to soak the baccalà before cooking?

Yes, soaking is essential to remove excess salt and rehydrate the fish. It usually requires at least 3 days of soaking with periodic water changes.

Can I use fresh cod instead of baccalà?

Fresh cod lacks the salty, cured flavor of baccalà, but you can use it with adjustments to seasoning. It will produce a different taste and texture.

Fried Baccalà Recipe

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4.5 from 115 reviews

• Author: Hugo
• Total Time: 1 hour 30 minutes to 2 hours 15 minutes (including batter rising and frying time, excluding baccalà soaking)
• Yield: 4 servings 1x

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Description

Enjoy this classic Italian Fried Baccalà recipe featuring tender pieces of salted cod dipped in a light, yeasted batter and fried to golden perfection. This crispy, flavorful dish is perfect as a savory appetizer or a main course, served alongside marinara sauce or lemon wedges for a delightful Mediterranean treat.

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Ingredients

Scale 1x2x3x

Batter Ingredients

• 1 (1/4-ounce) packet dry active yeast
• 1 cup warm water
• 4 jumbo eggs
• 2 3/4 cups all-purpose flour

Main Ingredient

• 1 3/4 pounds prepared baccalà (salted cod), soaked for at least 3 days

For Frying

• DeLallo Pure Olive Oil, for frying

To Serve

• Marinara sauce (warmed)
• Lemon wedges
• Cocktail sauce (optional)

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Instructions

1. Prepare the Batter: In a large mixing bowl, combine the dry active yeast, warm water, and eggs. Beat together thoroughly. Gradually add the all-purpose flour while mixing with a fork until the batter reaches a thick pancake batter consistency. If necessary, add one or two more tablespoons of flour to achieve the right thickness for coating the fish.
2. Let Batter Rise: Cover the bowl with plastic wrap and leave the batter to rest in a warm place for 1 to 2 hours, or until small bubbles form on the surface. This longer rising time is due to the weight of the eggs in the batter.
3. Prepare the Baccalà: After soaking the salted cod for at least 3 days to remove excess salt, rinse and dry it thoroughly. Cut the fish into small, roughly 3/4-inch pieces so they cook evenly and the batter puffs nicely around them.
4. Heat Oil: In a deep frying pan or heavy skillet, heat enough DeLallo Pure Olive Oil to deep-fry the fish to 375°F (190°C). Use a thermometer to maintain the correct frying temperature for crisp results.
5. Batter and Fry: Dip a handful of baccalà pieces into the risen batter, letting excess batter drip off slightly. Carefully drop the battered pieces into the hot oil. Fry them until golden brown and crisp, about 5 minutes, turning occasionally to ensure even cooking.
6. Drain and Serve: Remove the fried baccalà with a slotted spoon and drain briefly on paper towels to remove excess oil. Serve warm with marinara sauce, lemon wedges, or cocktail sauce for dipping.

Notes

• Soak the salted baccalà for at least 3 days, changing the water regularly, to ensure it is properly desalinated before cooking.
• The batter contains yeast and eggs, which allows it to puff and create a light texture when fried.
• Keep the baccalà pieces small to allow even cooking and proper batter expansion.
• Maintain the oil temperature at 375°F to prevent greasy or undercooked fried fish.
• This dish pairs well with bright lemon wedges or tangy marinara sauce to balance the savory flavor.

• Prep Time: 15 minutes (excluding soaking time for baccalà)
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Italian

Keywords: fried baccalà, Italian fried fish, salted cod recipe, crispy baccalà, yeasted batter fish