Baccalà fritto (Fried Cod)
3 or 4 serving
3/ 4 days
Baccalà fritto (fried salt cod) is the centerpiece of the Neapolitan Cena della Vigilia (Christmas Eve dinner). While there are versions that use a batter (pastella), the most traditional Neapolitan style typically uses a simple flour dredge to highlight the texture of the fish.
Essential Preparation: Desalting
You must begin this process 3 to 4 days before cooking to remove the preserving salt.
Rinse the dried cod under cold running water to remove surface salt.
Place it in a large bowl of cold water and refrigerate.
Change the water every 8 hours (at least 3 times a day) for 72 to 96 hours.
Ingredients:
Baccalà: 2 lbs (approx. 1kg), desalted and skinned.
Flour: All-purpose or "00" flour.
Oil: Peanut oil (best for high-heat frying) or extra virgin olive oil.
Garnish: Fresh lemon wedges and flat-leaf parsley.
Instructions:
Dry Thoroughly: Remove the desalted cod from the water and pat it completely dry with paper towels. Excess moisture will prevent a crispy crust and cause oil splattering.
Cut: Slice the fillets into uniform serving pieces or bite-sized chunks (about 2–3 inches) so they cook at the same rate.
Dredge: Toss each piece in flour until fully coated. Shake off the excess; only a thin, even layer is needed.
Heat Oil: Fill a deep pan or wok with enough oil to submerge the fish. Heat to approximately 330°F–350°F (165°C–175°C).
Fry: Carefully place a few pieces in the oil at a time—do not overcrowd the pan, as this lowers the temperature. Fry for 4–7 minutes, turning occasionally, until the exterior is deep golden and crispy.
Drain and Serve: Use a slotted spoon to move the fish to a plate lined with paper towels. Do not cover them, as the steam will make the coating soggy.
Season: Serve immediately while hot, accompanied by fresh lemon wedges. Note: Traditional baccalà rarely needs extra salt, as the fish retains a natural salinity even after soaking.