Deep Fried, Battered Salt Cod (Baccalà) Recipe
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 serves 2
FULL PRINTABLE RECIPE BELOW
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!
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Deep Fried, Battered Salt Cod (Baccalà)
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
- 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
Nutrition
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This looks good!
I’m Canadian and we had salt cod all the time. Love it.
Could be because I had Grandparents from Nfld. An Island of our Eastern coast.
That’s awesome, Charlie!
I am not familiar with dried fish. I love that you can keep it on hand for when you want to make it. I am always learning something new from you. Thank you!
Hi bristona. I’m retired but 60 yrs ago I worked mightd. My dad would fry baccala using the same recipe. When I got up to go to work he would tell me to brown bag some of the fried baccala. T ytei got to my job the brown bag Absorbed the olive oil. I didn’t wait for a lunch break. LOL I ate it all while working. I use nothing but pure olive when cooking. It’s the oldest ingredient on the earth and the healthiest.
christina,
this way of fixing bacacla fritters sounds great . only my mom
used to put rasins in the batter, and sugar springled on them
after frying.
i am so glad you showed me how to make the first batter tho.
Hi Betty, I think you’re talking about Zeppole or Frittelle? https://christinascucina.com/2013/12/zeppole-traditional-italian-christmas.html
how many servings does this recipe make
My Mom taught me to have the last soaking in milk overnight in the refrigerator and then rinse and pat dry. Cut into smaller pieces. I make the batter Christmas Eve morning using only King Arthur flour (which is self-rising) and coarse black pepper and warm water equal parts water/flour. Let it rest, give it a stir and deep fry. Mom used to use corn oil but I use canola oil. I don’t deep fry the ends. I boil them and add boiled, cup up potatoes and green beans and make a salad. My Mom would put the ends in a tomato sauce with Kalamata olives and my Nana baked the ends with oil, lemon and parsley. But I may try your way of doing baccala next time.
Wow! You’re a baccala pro, Luci! It’s funny as I’m Barcelona right now and took a cooking class where we cooked salt cod in a dish! Enjoy!