Preparing and Cooking Baccala' (Dried and Salted Cod)
Recipes in this Video
Originating from coastal regions of Italy, Baccala' Fritto is a beloved dish that celebrates the tradition of preserving cod through salting. Often enjoyed during festive occasions, particularly around Christmas, this dish highlights the versatility of baccala, transforming it into a crispy delight. Today, it is popular in various Italian restaurants and homes, showcasing regional variations with different batters and seasonings.
Ingredients
- ●baccala
- ●flour
- ●water
- ●salt
- ●black pepper
- ●olive oil
- ●lemon
- ●parsley
- ●garlic
- ●cornstarch
- ●baking powder
- ●white wine
- ●capers
- ●red pepper flakes
- ●fresh herbs
- ●breadcrumbs
Instructions
- 1Soak baccala in water for 24-48 hours, changing the water frequently.
- 2Drain and pat baccala dry with paper towels.
- 3Cut baccala into manageable pieces or fillets.
- 4In a bowl, combine flour, cornstarch, baking powder, salt, and black pepper.
- 5Gradually add water to the dry ingredients, whisking until smooth.
- 6Heat olive oil in a deep fryer or large pot to 350°F (175°C).
- 7Dip each piece of baccala into the batter, ensuring it is well coated.
- 8Carefully place battered baccala into the hot oil, frying in batches.
- 9Fry until golden brown, about 4-5 minutes, turning occasionally.
- 10Remove fried baccala and drain on paper towels.
- 11Serve hot, garnished with lemon wedges, parsley, and capers.
- 12Optionally, sprinkle with red pepper flakes for added heat.
Ingredient Alternatives
baccala
Healthier: fresh cod
Cheaper: pollock
Fresh cod is lighter, while pollock is a more affordable option.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a high smoke point, while vegetable oil is more economical.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb baccala (salted cod)
- ●1 cup all-purpose flour
- ●1/2 cup cornmeal
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup cold water
- ●Vegetable oil for frying
- ●Lemon wedges for serving
Instructions
- 1Soak the baccala in water for 24-48 hours, changing the water several times to remove excess salt.
- 2After soaking, drain the baccala and pat it dry with paper towels.
- 3Cut the baccala into bite-sized pieces or strips.
- 4In a mixing bowl, combine the flour, cornmeal, baking powder, salt, and black pepper.
- 5Gradually add the cold water to the dry ingredients, whisking until you have a smooth batter.
- 6Heat vegetable oil in a deep frying pan over medium-high heat until hot.
- 7Dip each piece of baccala into the batter, allowing excess to drip off.
- 8Carefully place the battered baccala into the hot oil, frying in batches to avoid overcrowding.
- 9Fry until golden brown and crispy, about 3-4 minutes per side.
- 10Remove the fried baccala with a slotted spoon and drain on paper towels.
- 11Serve hot with lemon wedges on the side.
Equipment
Baccalà alla Vesuviana hails from the coastal region of Campania, particularly around Naples, where salted cod is a traditional ingredient. This dish reflects the region's maritime heritage and the use of local ingredients like olives, capers, and tomatoes. It is often enjoyed during festive occasions, especially around Christmas, and has become a beloved part of Italian cuisine. Today, variations exist across Italy, with each region adding its own twist to this classic recipe.
Ingredients
- ●baccalà
- ●olive oil
- ●garlic
- ●onions
- ●tomatoes
- ●black olives
- ●capers
- ●parsley
- ●bay leaves
- ●red pepper flakes
- ●salt
- ●pepper
- ●white wine
- ●potatoes
- ●lemon
Instructions
- 1Soak the baccalà in cold water for 24-48 hours, changing the water several times to remove excess salt.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add sliced onions and garlic, sauté until translucent, about 5-7 minutes.
- 4Stir in chopped tomatoes, olives, capers, and red pepper flakes; cook for another 5 minutes.
- 5Add white wine and let it simmer until reduced by half, about 3-5 minutes.
- 6Add the soaked baccalà to the skillet, gently pressing it into the sauce.
- 7Add bay leaves, parsley, and season with salt and pepper to taste.
- 8Cover and cook on low heat for about 20-25 minutes, until the fish is tender and flaky.
- 9Meanwhile, boil potatoes in salted water until fork-tender, about 15-20 minutes.
- 10Drain potatoes and add them to the skillet with the baccalà, gently mixing to combine.
- 11Cook for an additional 5 minutes to let flavors meld.
- 12Serve hot, garnished with fresh parsley and lemon wedges.
Ingredient Alternatives
baccalà
Healthier: fresh cod
Cheaper: pollock
Fresh cod is lower in sodium and can be more affordable than salted cod.
black olives
Healthier: green olives
Cheaper: canned olives
Green olives are lower in sodium and canned olives are often cheaper.
Techniques
Equipment
Also Known As
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