Deep Fried, Battered Salt Cod (Baccalà)
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
2
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Calories
416 kcal
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Course
Main Course
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Cuisine
Italian
Deep Fried, Battered Salt Cod (Baccalà)
Description
The salt cod is first soaked and rinsed to remove excess salt, then dried and cut into smaller pieces. A batter mixture is prepared by combining milk, water, salt, and baking soda, gradually adding flour while whisking extensively to achieve a consistency that clings well to the fish without running off. Proper batter texture is key to a light and crisp coating.
The fish pieces are dipped into the batter and cooked in hot oil over medium-high heat, turning once to ensure even frying. The frying time is typically 4 to 5 minutes but can vary with thickness, producing a golden, crunchy exterior and a moist fish interior. Overly hot oil can burn the batter too quickly before cooking the fish.
The cooked pieces are drained on paper towels to remove excess oil. Smaller pieces are recommended to allow quick frying and can be suitable for appetizers.
This dish can be served hot with simple sides or sauces and is ideal for enjoying traditional salt cod in a crispy fried form.
Ingredients
- 3 Tbsp flour
- 1 Tbsp milk
- ½ cup water this is for a small amount of salt cod, double all the ingredients for a larger piece of fish
- 1 pinch salt
- ¼ tsp baking soda
- 10 oz salt cod 1 piece that has been soaked
- cooking oil for deep frying
Instructions
- Remove the fish from the water, rinse and dry with paper towel, to remove as much of the water as possible. Cut into smaller pieces.
- Prepare the batter by mixing the milk, water, salt and baking soda together in a bowl, then begin adding flour a tablespoon at a time, and whisking for about 4 or 5 minutes once it becomes the right consistency. The whisking is important. Check out the photo below to see the consistency of the batter.
- Heat the oil in a pan over medium high heat. When it is hot, begin dipping the pieces of fish into the batter, which should be somewhat thick, and not too runny (you don't want all the batter running off the fish as you put it in the oil).
- Place a few pieces of fish into the hot oil and fry until they are cooked through, about 4 to 5 minutes total (turning the fish half way through), or longer if it's a thicker piece of fish. If it browns to quickly, the oil is too hot.
- Place on a paper-towel lined plate to soak some of the oil.
- Continue with the rest of the pieces of fish. Place all the fish on a serving plate, garnish with some parsley and lemon slices, if desired and serve hot.
Notes
- Cut the salt cod into small pieces for even frying and better portion sizes.
- Whisk the batter thoroughly to develop the right thickness that adheres well to the fish.
- Fry at moderate heat to avoid burning the batter before the fish is cooked.
- Drain fried fish on paper towels to remove excess oil before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 416kcal | 21% |
| Carbohydrates | 0.3g | 0% |
| Protein | 89g | 178% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 216mg | 72% |
| Sodium | 10127mg | 422% |
| Potassium | 2081mg | 44% |
| Sugar | 0.4g | 1% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 238mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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