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Frittelle di Baccalà

Frittelle di Baccalà

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Course Appetizer, Snack
Cuisine Italian

Equipment

  • Equipment Needed: Large mixing bowl, frying pan, slotted spoon, paper towels, and a cutting board.

Ingredients
  

  • 1 lb 450 g salted cod (baccalà)
  • 1 cup all-purpose flour
  • 1/2 cup water or more as needed
  • 1/4 cup fresh parsley chopped
  • 1 clove garlic minced
  • 1/2 tsp black pepper
  • 1/2 tsp baking powder
  • Vegetable oil for frying
  • Lemon wedges for serving

Instructions
 

  • Soak the Cod
  • From my own personal experience, starting with the right preparation is crucial. Rinse the salted cod under cold running water to remove excess salt. Then, soak the cod in a bowl of fresh water for at least 30 minutes to 8 hours (overnight for best results), changing the water a couple of times. This step rehydrates the fish and reduces the saltiness.
  • Prepare the Batter
  • In a large mixing bowl, combine the flour, baking powder, and black pepper. Gradually add the water to the dry ingredients, stirring until you achieve a smooth batter. The batter should be thick but pourable. If it's too thick, add a bit more water to reach the desired consistency.
  • Flake the Cod
  • Once the cod is soaked, drain it and gently pat it dry with paper towels. Using your fingers or a fork, flake the cod into bite-sized pieces, removing any bones you may encounter.
  • Mix the Ingredients
  • Fold the flaked cod, chopped parsley, and minced garlic into the batter, ensuring all the fish pieces are coated evenly. This combination not only enhances the flavor but also adds a fresh touch to the frittelle.
  • Heat the Oil
  • In a frying pan, heat about 1 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
  • Fry the Frittelle
  • Using a tablespoon or ice cream scoop, drop spoonfuls of the batter mixture into the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown. Adjust the heat as necessary to prevent burning.
  • Drain and Serve
  • Once cooked, use a slotted spoon to remove the frittelle from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve hot with lemon wedges on the side for a zesty touch.
  • Variations
  • Add Spices: Feel free to spice up the batter with red pepper flakes for some heat or your favorite herbs like thyme or oregano.
  • Vegetarian Option: Substitute the cod with mashed potatoes or chickpeas to create a vegetarian version that’s just as tasty.
  • Cheesy Twist: Add some grated parmesan or pecorino cheese into the batter for a cheesy flavor that pairs perfectly with the fish.