Crispy Baccala Fritto with Herb Garnish
Baccala Fritto is a delightful Italian dish that marries the unique flavor of salt cod with the satisfying crunch of a quick fry. This recipe transforms dried salt cod, or baccala, into an irresistible treat, ideal for seafood lovers. After soaking the cod for two days to remove excess salt and restore its texture, pieces are dredged in flour for a crispy exterior, then fried to golden perfection. The addition of crispy fried parsley adds an aromatic touch, while lemon wedges provide a refreshing zest. Perfect for sharing as an appetizer or enjoyed as a main course, this dish embodies the traditional Mediterranean spirit with every bite.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Dried salt cod fish (baccala)
1 - 1 1/2 lb (soaked and cut into bite-sized pieces)
Olive oil
1/2 cup (for frying)
All-purpose flour
1 cup (for dredging)
Fresh parsley
1 bunch (whole sprigs with tough stems removed)
Lemon wedges
4 - 10 (for serving)
Instructions
1
Begin by soaking the dried salt cod in cold water for 48 hours, changing the water at least twice to fully remove the salt and rehydrate the fish.
2
Once soaked, drain the cod and pat it dry with paper towels. Remove any skin or bones, if necessary.
3
Cut the skinless, boneless cod into bite-sized pieces, ensuring they are uniform for even cooking.
4
In a large skillet, heat the olive oil over medium-high heat until it shimmers, approximately 350°F (175°C). The oil depth should be around 1/2 inch, adjusting based on the size of your pan.
5
While the cod pieces are still moist, dredge them well in all-purpose flour, ensuring each piece is coated. Don’t worry about excess flour; some patches are fine.
6
Carefully place the floured cod pieces into the hot oil without overcrowding the pan. Fry until each piece is golden brown, about 3-4 minutes per side, flipping gently for even cooking.
7
Once cooked, remove the fried cod and let it drain on a wire rack or paper towels to absorb excess oil.
8
For the garnish, briefly fry the fresh parsley in the hot oil for 15-20 seconds until crispy. Remove and drain on paper towels.
9
Arrange the crispy baccala on a serving platter, top with the fried parsley, and serve with lemon wedges for squeezing over the fish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Baccala Fritto?
Baccala Fritto is a traditional Italian dish made from dried salt cod that is rehydrated, dredged in flour, and fried until golden and crispy.
What type of fish is used in this recipe?
The recipe specifically uses dried salt cod, also known as baccala.
How long does the salt cod need to soak?
The dried salt cod must be soaked in cold water for 48 hours to remove excess salt and restore its texture.
How often should I change the soaking water?
You should change the cold water at least twice during the 48-hour soaking period.
What is the purpose of soaking the baccala?
Soaking rehydrates the fish and draws out the heavy salt used for preservation, making it palatable.
How should the cod be prepared after soaking?
Drain the cod and pat it dry thoroughly with paper towels, then remove any remaining skin or bones.
What size should the cod pieces be for frying?
The cod should be cut into uniform, bite-sized pieces to ensure even cooking.
What oil is recommended for frying the baccala?
The recipe calls for olive oil to provide a traditional Mediterranean flavor profile.
At what temperature should the oil be heated?
Heat the olive oil to approximately 350 degrees Fahrenheit (175 degrees Celsius) until it shimmers.
How deep should the oil be in the skillet?
The oil depth should be around 1/2 inch, depending on the size of your pan.
What is used to coat the fish?
The fish pieces are dredged in all-purpose flour before frying.
Should I worry about uneven flour coating?
No, the recipe notes that some patches are fine and you should not worry about excess flour.
How long do you fry the cod pieces?
Fry the cod for about 3 to 4 minutes per side until each piece is golden brown.
How do I prevent the fish from getting soggy?
Ensure the oil is hot before adding the fish and avoid overcrowding the pan during the frying process.
What is the best way to drain the fried cod?
Let the fried cod drain on a wire rack or paper towels to absorb any excess oil.
How is the herb garnish prepared?
Fresh parsley sprigs are briefly fried in the hot oil for 15 to 20 seconds until they become crispy.
Which part of the parsley should be used for the garnish?
Use whole sprigs of fresh parsley with the tough stems removed.
How is the final dish served?
Arrange the crispy cod on a platter, top with the fried parsley, and serve with lemon wedges.
Why are lemon wedges included with the dish?
Lemon wedges provide a refreshing zest that cuts through the richness of the fried fish.
Can this recipe be served as a main course?
Yes, while ideal as an appetizer for sharing, it can also be enjoyed as a satisfying main course.
What culinary tradition does this dish represent?
This dish embodies the traditional Mediterranean and Italian culinary spirit.
How much salt cod is needed for this recipe?
The recipe requires 1 to 1.5 pounds of dried salt cod fish.
How much flour is required for dredging?
You will need approximately 1 cup of all-purpose flour.
How much parsley is used for the garnish?
The recipe calls for 1 bunch of fresh parsley.
How many lemon wedges should be prepared?
Between 4 and 10 lemon wedges are recommended for serving.
Is any additional salt added to the fish?
No additional salt is listed in the ingredients, as the salt cod itself provides the primary seasoning.
What is the key to achieving a crispy exterior?
Dredging the moist fish in flour and frying in hot oil ensures a satisfying crunch.
What is the characteristic flavor of Baccala Fritto?
It has a unique, concentrated seafood flavor from the salt-curing process, balanced by a light, crispy crust.
What should the texture of the cod be after soaking?
The soaking process should restore the fish to a tender, rehydrated texture.
What is the total preparation time for soaking?
The soaking phase takes 48 hours to ensure the fish is properly prepared for cooking.