Best Baccala Fritto Fried Salt Cod Recipe Foodcom Recipes

Fried Salt Cod image

Yield Makes 8 hors d'oeuvre servings

Number Of Ingredients 11

1 lb center-cut skinless boneless salt cod, rinsed well
1 qt vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup plus 3 tablespoons water
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse sea salt
Accompaniment: lemon wedges
Special Equipment
a deep-fat thermometer

Steps:

Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Chill cod until ready to use.
Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
Sprinkle with sea salt and serve immediately.

Filetti di Baccalà (Roman-Style Fried Salt Cod Fillets) image

Provided by Sasha Marx

Time P3DT40m

Yield 8

Number Of Ingredients 11

For the Salt Cod:
1 pound (455g) skinless salt cod fillets, in large pieces (see note)
For Frying:
2 quarts (2L) vegetable oil, for frying
1 cup (4 1/2 ounces; 130g) all-purpose flour
1/2 cup ( 2 1/2 ounces; 70g) cornstarch
1 teaspoon baking powder
3/4 cup plus 2 tablespoons (210ml) chilled sparkling water
1/4 cup (60ml) vodka
Kosher salt
Lemon wedges, for serving

Steps:

When Ready to Cook, for Frying: Adjust oven rack to middle position and preheat oven to 200°F (95°C). Set a wire rack inside a rimmed baking sheet and line with paper towels. In a large Dutch oven, heat oil over medium-high heat to 375°F (190°C).