Deep fried, battered salt cod, or baccalà, is a traditional dish that is often made in Italy on Christmas Eve, and during Lent.
Originally published March 20, 2015.
Have you ever had baccalà? Well, first we need to discuss what it is.
What is baccalà or salt cod?
Baccalà is dried cod which has been preserved with salt. I would hazard to say that most people in the US have never tried it. Unless, of course, you are of European descent or have an ethnic background where salt cod is normally eaten. Italians use it many ways, but the two main dishes my mother makes with baccalà are a fish salad, or this battered (fish and chip style) recipe.
I love fish and chips, but like anything else, it has to be good fish and chips, not greasy with a thick batter on fish that smells fishy and doesn’t taste fresh. I’ve had some bad fish which makes me realize when people tell me that they don’t like fish, it’s probably because that’s what they’ve had, too.
Dried salt cod, or baccalà, as it’s called in Italy isn’t very popular in the US. However, it’s readily available at Italian shops, especially during Lent. It’s very easy to prepare, and the fact that it’s dried means you can keep it in your fridge to have it on hand for whenever you want to make it.
The only thing is you need to soak it before cooking. Thinner pieces can be soaked overnight for about 12 hours, but thicker pieces will need a minimum of 24 hours or else the fish will taste too salty.
Italian bow tie cookies (chiacchere) for Carnevale (Fat Tuesday)
Please note that we never measure anything when we make the batter in this recipe. I’ve given guidelines for everything but flour. You will have to add flour to adjust the consistency, as even the type of flour you use will make a difference.
Here’s my mother’s recipe for the battered fish, and the baccala salad is posted here.
Deep Fried, Battered Salt Cod (Baccalà)
recipe by Lidia Conte
NB: you may substitute fresh fish for the salt cod for a regular “fish and chips” type fish dish.
Ingredients
- salt cod presoaked (see notes) for 18 to 36 hours, depending on thickness (soak the fish in a bowl of water, so that it is completely submersed. Change the water 2 or 3 times. If it is a thick piece of fish, leave it for a minimum of 24 hours (on the countertop is fine); thinner fish can be soaked for 12 to 18 hours.
- flour
- milk
- salt
- baking soda
- oil for deep frying
Step by Step Directions
Prepare the Fish~
Remove the fish from the water. Rinse and pat dry with paper towel, to remove as much of the water as possible. Cut into smaller pieces.
Prepare the Batter~
Mix the milk, water, salt and baking soda together in a large bowl. Next, 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.
Fry the Battered Salt Cod~
Heat the oil in a pan over medium high heat. When it is hot, begin dipping the pieces of fish into the batter. It 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. This will take about 4 to 5 minutes total, or longer if it’s a thicker piece of fish. Turn the fish half way through, If it browns to quickly, the oil is too hot.
Place the battered salt cod on a paper-towel lined plate to soak some of the oil.
Continue with the rest of the pieces of fish.
Serve the Fish~
Finally, place all the fish on a serving plate, garnish with some parsley and lemon slices, if desired. This fish tastes best when served hot.
What to Serve with this Recipe~
Click the following link if you are making this for Christmas Eve and the Feast of the Seven Fishes and want to know what to serve with this battered salt cod.
Let me know if you like this deep fried, battered salt cod recipe!
Don’t miss another travel or recipe post; subscribe to my free subscription.
Deep Fried, Battered Salt Cod (Baccalà)
A typical Italian lent dish, but can be made anytime of year.
Ingredients
- flour
- 1 Tbsp milk
- 4 oz (1/2 cup) water (this is for a small amount of salt cod, double all the ingredients for a larger piece of fish)
- a good pinch of salt
- 1/4 tsp baking soda
- 10 oz piece of salt cod that has been soaked
- 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
Make smaller pieces and this can be served as an appetizer, too.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 704Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 216mgSodium: 10186mgCarbohydrates: 48gFiber: 2gSugar: 1gProtein: 96g
Nutrition information is only estimated.
Can I use bicarbonate of soda instead of baking soda? Should I add cream if tartar?
Hi Susan, bicarbonate of soda IS baking soda; just different names for the same thing. No need for Cream of Tartar. CC
I used this recipe with halibut last night and it was so easy! I love simple recipes that are quick to make and don’t have a long list of ingredients. My 6 and 4 yr old girls loved it too. I used coconut oil to fry the fish and worked great. Thanks for sharing this recipe!! It’s not letting me give it 5 stars….must be my silly phone!
Oh thank you so much, Marie! That’s great to hear and I’m so glad you all enjoyed it!
Regarding the stars, you are in fact, the second person to tell me that today, so I think it’s the actual rating set up that is not working correctly, unfortunately for me as google ranks recipes according to star ratings :( Thank you for letting me know and I’ll look into it.
Christina
Filetti di baccalà, as they used to call them back in Rome. And the name of a wonderful (and famous) trattoria very close to our house downtown. One of my favorite treats from back in those days, served with a nice salad of puntarelle… heaven!
Lovely, Frank!
Hello, we’ve just launched our new website for the finest quality salt cured cod and pollock fillets from the Shetland Islands. Have a look a see what you think. http://www.saltcod.co.uk
Looks wonderful! Happy to see such a great artisanal product coming from of Scotland.
I have made battered fried fish a lot of times, Christina, but never tried salt cod fish! This looks absolutely delcious! Thank you for sharing your awesome recipe to our seafood party! Pinned!
Thank you for sharing it on your page, Hadia! :)
Hi, would love to print out this recipe for a later time but cannot see the ‘print’ button?
Hi Ana, sorry about that-I forgot to add the printable option. You will find it at the bottom of the post now. Thanks for letting me know! Happy Easter! CC
[…] promised, here is my mother’s other baccala recipe, in addition to her Deep Fried, Battered Salt Cod from last […]
Hi Christina. Thanks for sharing this recipe. It sounds exactly like the baccala fritters my mother used to make back in Cleveland many many years ago. I’m living in Covina, California now and authentic Italian ingredients aren’t so easy to find, let alone an authentic Italian cook. Good to know there’s someone else in the area with knowledge of this classic Old World cooking!
Oh dear, I seem to have missed your comment, Monica! I’m sorry. I agree, it’s hard to find certain ingredients, but not impossible. Have you found baccala near you?