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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
