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Fried Salt Cod |
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Serves: 4
Print this Recipe
(Baccala Fritta)
Category: Salted and Dried Fish
This is a basic recipe for cooking baccala. It can be served plain or topped with tomato sauce. Some cooks like to heat the sauce in a skillet and then add the fried fish, simmering them together briefly.
1 cup (about) all-purpose flour
Salt and freshly ground black pepper
1 pound soaked baccala or stockfish fish steaks, cut into serving pieces
Olive oil
Lemon wedges
1 Spread the flour and salt and pepper to taste on a piece of wax paper.
2 In a large heavy skillet, heat about 1/2 inch of the oil. Quickly dip the fish pieces in the flour mixture, lightly shaking off the excess. Place as many fish pieces in the pan as will fit without crowding.
3 Cook the fish until browned, 2 to 3 minutes. Turn the fish with tongs, then cook until browned and tender, 2 to 3 minutes more. Serve hot with lemon wedges.
VARIATION: Add lightly crushed whole garlic cloves and/or fresh or dried chile peppers to the frying oil to flavor the fish.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Fried Salt Cod comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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