Baccala' Fritto - Fried Salted Cod

 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.

                                                                        Fried baccala

I like to use a flour-and-water batter.

Ingredients:

• 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 10 minutes.

Remove the fish from the oil and drain over paper towels. 

Serve warm.