Fried Salt Cod Recipes

BACCALA FRITTO " FRIED SALT COD"

Steps:

• Cut soaked, skinless and boneless Cod into into bite size pieces so they can cook all together quickly in the pan.
• Heat oil in pan,use 1/2 cup or try for 1/2inch at least in pan (depending of size of pan being used).
• While cod is moist but not dripping wet, dredge well in flour.
• Shake off excess and don't worry if patches of flour look to thick.
• With hot oil, fry cold without crowding the pan and turn pieces when lightly golden.
• Drain well on rack or paper towels.
• Serve almost immediately or at room temperature.
• Fry parsley by putting into hot oil for a few seconds or till it becomes crisp.
• Place fish on serving platter with parsley and lemon wedges.

FRIED BACCALà (SALTED COD FISH)

Steps:

• When you bring the dried baccalà home from the store, rinse it to remove some of the salt. Place the baccalà pieces in a large bowl and add enough cold water to cover the fish by at least two inches. Refrigerate it for four days, changing the water every 8 hours (2-3 times a day).
• When you're ready to cook the skinned and deboned baccalà, rinse it and pat it dry with paper towels or a lint-free kitchen towel.
• Use kitchen scissors to cut the fish into smaller pieces 3-to-5 inches long and 2 or 3 inches wide.
• Beat the eggs in a shallow bowl. Add the flour to a dinner plate and stir in the black pepper.
• Set up an assembly line from left to right with the baccalà, the beaten eggs, the flour and a large platter or pan to hold the fish.
• Dip each piece of cod in the eggs, letting the excess drip off. Then, place the baccalà in the flour, patting on the flour with the back of a fork. Flip the fish and flour the other side. Let any excess flour fall off and add the fish to your platter in a single layer.
• Add your avocado oil to a 12-inch frying pan and heat it on medium high. When the oil temperature reaches 350 degrees F (test it with an instant thermometer or just wait until it's starting to ripple), add about half the baccalà to the pan in a single layer. (You will need to fry it in two batches.)
• Fry the first side for 3-4 minutes (or less for thin pieces). Flip over the fish and fry the second side for another 3-4 minutes (or just 2 minutes for thin pieces). It's a good idea to remove a thick piece to a plate and cut it open to see if it's done. The fish should flake easily and not look shiny.
• Place the fried baccalà on a cooling rack positioned over paper towels to drain. (This prevents sogginess.) If you don't have a cooling rack, you can drain the baccalà on a platter lined with paper towels.
• Squeeze lemon juice onto the baccalà and serve immediately for the crispiest texture.
• Store leftovers in the refrigerator for up to three days. Leftovers are delicious slightly warmed in the microwave and served with mayo for dipping, or in a sandwich.

FRIED SALT COD

Steps:

• Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Chill cod until ready to use.
• Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
• While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
• Sprinkle with sea salt and serve immediately.