I cook baccalà many ways (with potatoes, roasted) but fried is our Christmas Eve favorite. It's a poor dish very simple but extremely tasty and flavorful.
I like to use a flour-and-water batter.
- 1 packet dry active yeast or a cake of fresh live yeast
- 1 cup warm water
- 2 1/2 cup all-purpose flour
- 1 1/2 pounds prepared baccalà
- Vegetable oil for frying
Prepare and soak your baccalà at least 4 days prior.
In a large mixing bowl, mix together yeast and water. Add the flour and mix the batter until the consistency resembles a thick pancake batter.
Cover the mixing bowl with plastic wrap and leave to rise in a warm place for about 1 hour.
Rinse the cod, dry well and cut into small pieces about 3/4-inch.
Fill a frying pan with vegetable oil and heat to 375˚F.
Drop a handful at a time of baccalà pieces into the batter. Gently drop the pieces in the oil and cook until golden brown and crisp, about 5 to minutes.