In a bowl, prepare the pastella (batter) by mixing: flour, eggs, a pinch of salt, garlic, parsley, cheese and water. Fried baccalà is best served hot, but we love it even served cold the next morning. Although Italy's chefs are known for being amongst the most adventurous, wacky and downright wild in the whole world, sometimes nothing but the classics will do. It’s a good idea to remove a thick piece to a plate and cut it open to see if it’s done. Baccalà is going to become an annual holiday tradition in our house. 2 tbsp butter 2 tbsp flour 200 ml milk 2 eggs 2 cloves of garlic 1 cup of bread crumbs Salt, pepper and fresh chopped parsley. Fry the first side for 3-4 minutes (or less for thin pieces). Register and sign up for our newsletter to get the latest Italian recipes, Soak the salted cod for 3 days in cold water, © 2021 Italian Spoon. ITALIA: +39 0932 1846653 / Via San Brancati 16 C.da Cannizzara, 97015 Modica (RG) USA: +1 919-249-5055 / PO Box 9000, Edgartown, MA 02539 USA Squeeze lemon juice onto the baccalà and serve immediately for the crispiest texture. Place the baccalà pieces in a large bowl and add enough cold water to cover the fish by at least two inches. In a deep frying pan filled with DeLallo Pure Olive Oil , heat oil to 375˚F. When you feel the tip of a fish bone, use clean tweezers to grasp the tip of the bone and pull it out. Olive oil is not recommended for frying. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. Ingredients. Dip the pieces of baccala` in the pastella and fry in hot oil. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. Flip over the fish and fry the second side for another 3-4 minutes (or just 2 minutes for thin pieces). Fried Baccalà (Salted Cod Fish) is a Christmas Eve tradition for many Italians! It’s a tradition so old, it dates back to the days of no refrigeration. Step 2. When you’re ready to cook the skinned and deboned baccalà, rinse it and pat it dry with paper towels or a lint-free kitchen towel. Ingredients. Growing up in my Italian grandmother’s house, we always had fish on Christmas Eve. (This prevents sogginess.) Visit fromnorway.com to learn more. I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. But if you ask an Italian … Fried Italian Baccala Recipe. We would have calamari stuffed, crab legs, lobster, shrimp, scallops mostly fried. (This is NOT part of the preparation time listed in the recipe). Use kitchen scissors to cut the flesh along each side of the bone, then pull out the bone with your fingertips or tweezers. Let it cool in the water, before you remove skin and bones. The batter will expand and puff up when fried, so keep the baccalà pieces small, about 3/4-inch. This collection of traditional When they start to bubble briskly add some of the vinegar left from the peppers. Flip the fish and flour the other side. I’d never heard of baccalà, since my family from Naples never makes it. This Skillet Baccala … 4 0z (1/2 cup) water (this is for a small amount of salt cod, double all the ingredients for a larger fish) a good pinch of salt. 1 tbsp milk. Continue down the line and along the length of the fillet to feel for any additional bones and pull them out. Fried Italian Baccala Recipe. We didn’t do any particular number of fish, but since we weren’t supposed to eat meat on Christmas Eve (until we went to Mass that evening! Served with some crusty Italian Bread makes this a perfect Comfort Food Dish. Remove baccalà from water soak and pat dry with a paper towel. Use kitchen scissors to cut the fish into smaller pieces 3-to-5 inches long and 2 or 3 inches wide. That’s why baccalà is sold frozen, dried and salted. My family … The baccala is now ready for the recipe. That’s when I made this buttery cod with Parmesan and and swooned. By the third day, the cod will be plump, soft, fleshy, and well hydrated. Rub your thumbs all over the fish to feel for the bones. Set aside on paper towel to drain. Baccala this Traditional Italian Recipe is made with chickpeas, spices and simmered in a delicious Tomato Sauce. Cut soaked, skinless and boneless Cod into into bite size pieces so they can cook all together quickly in the pan. Ingredients. Place the sunflower oil in a deep-fryer or large heavy-based saucepan. Smelts … It’s a relatively painless labor of love, one that I’ve now embraced after a decades-long avoidance of baccalà. Place the bowl in the fridge and soak for 2-3 days (see note), changing the water 3 times a day. The Norwegian Seafood Council offers recipes, nutritional information and tips on shopping for fish and preparing it. Taste the piece of salted cod which should be a little salty. Chef Gianluca D'Esposito and his wife Holly Star taught a virtual workshop (live from Capri!) Buying Baccala: Salted cod can be purchased either boneless or with the bone in. This involves soaking the baccalà in water for about four days, changing the water 2-3 times a day to desalt it. Repeat with the remaining pieces of cod. All opinions are my own.). As an Amazon Associate, I earn from qualifying purchases. This cod dish is a favorite memory of Christmas for many Italians and Italian Americans. Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a … Place the fried baccalà on a cooling rack positioned over paper towels to drain. Insalata di Baccala (Italian Salt Cod Salad) recipe by Lidia Conte. Then, place the baccalà in the flour, patting on the flour with the back of a fork. Italian Baccala With the arrival of Lent a lot of people will be making and serving Fish Dishes. For this reason, this recipe requires 2 or 3 days soaking. Heat to a temperature between 180°C and 190°C. Let any excess flour fall off and add the fish to your platter in a single layer. P.S. Rinse under cold water and pat dry. Fry both sides of each piece of baccala` until they turn golden. Note, you'll need to soak the cod for 4 days before starting this recipe. Fried Baccala’ and Baccala’ with Tomatoes. You need to use cooking oil with a high smoke point for frying the fish. Learn how to prepare this pan-fried cod with a simple, delicious batter. - Flavor fried cod in tomato sauce. This baccalà is delicious. This post may contain affiliate links. Note: Salted cod differs in the degree of saltiness. How to make Italian Baccala. Fry them in the same pan you fried the fish in using the oils left from the fish fry. Baccalà Fritte Fried Cod. Battered and fried, and boiled then tossed in a simple olive oil, lemon, parsley and crushed red pepper dressing. If the baccalà you buy still has the skin and bones, wait until you’ve soaked the fish for four days before removing them. If you don’t have a thermometer, test a cube of bread – it will turn golden in 15 seconds if the oil is hot enough. Change the water several times during the process. It’s easier to find the bones once the fish is cut into smaller serving pieces. All Rights Reserved, Baccalà mantecato alla veneziana (creamed salted cod), Oven baked salmon fillet with fennel salad, Salmon and prawns ‘al cartoccio’ (in paper parcel). It’s perfection. Some grocery stores sell the baccalà already skinned and deboned. Dust a piece of salted cod in the flour, shaking off any excess. And not a speck of salt is used in the recipe, since the cod is pleasantly salty already. Whats people lookup in this blog: Baccala Italian Recipe; Northern Italian Baccala Recipe; Baccala Salad Recipe Italian Marinate desalinated cod in buttermilk up to one hour before cooking. We also had shrimp cocktail, fried haddock and clams casino and of course fried smelts. 37 CommentsWednesday • December 17, 2008 • by michelle. Shake off excess and don't worry if patches of flour look to thick. You see, my hubby’s family, hailing from Calabria, includes baccalà every year as part of its Feast of the Seven Fishes on Christmas Eve. To test the level of saltiness, cut a small piece of salted cod after 2 days soaking and fry it. I hope you'll visit often! Then, … 250 g baccala (salted cod) soaked for 24 hours in several changes of water. Soaked fish is dried, battered and deep fried. It’s prepared with a simple batter of seasoned flour and beaten eggs, pan-fried in avocado oil and topped with a squeeze of lemon. Jan 4, 2016 - Deep fried, battered salt cod, or baccalà, is a traditional dish that is often made in Italy during Lent. Anyway, I decide cod wasn’t for me. Dip each piece of cod in the eggs, letting the excess drip off. Also, find out how to prepare your Baccala step-by-step. While cod is moist but not dripping wet, dredge well in flour. We prepare baccalà two ways on Christmas Eve. oil for deep frying. So did my family, and eventually, Cooking with Mamma C readers around the world. 1 large piece of baccalà, soaked for 24 hours, about 750g (1-1/2 lb) Olive oil, for frying Salt, for seasoning For the pastella: 250g (1/2 lb) flour Step 1. If it is overwhelmingly salty when testing, soak for 3 days instead of 2. Set up an assembly line from left to right with the baccalà, the beaten eggs, the flour and a large platter or pan to hold the fish. Dec 14, 2013 - A Batter Fried Baccala recipe that will hook your dinner guests. Directions. When the oil temperature reaches 350 degrees F (test it with an instant thermometer or just wait until it’s starting to ripple), add about half the baccalà to the pan in a single layer. If you love cod, don't miss my coffee butter cod, oven-fried cod and my Nonna's cod with tomatoes, plus all my tips on How to Cook Cod. Once it has soaked, skin it, pick out the bones, and it's ready for use. Transfer the fish to a plate lined with paper towel. 1/4 tsp baking soda. Heat abundant olive oil in a non-stick frying pan and add rosemary, garlic and cod pieces, few pieces at a time. To prepare it, rinse the salt off and soak it in cold water for 12 or more hours, depending upon its thickness (refrigerate it during soaking in hot weather), changing the water 2 to 3 times. They have both become staple menu items for our yearly feast, and they’re both absolutely delicious. To prepare the Baccalà (salted cod), rinse the salted cod under cold running water. It wouldn’t be Christmas Eve with out this salad. 2 pounds dried cod; flour, seasoned with salt and pepper; ½ cup olive oil. Turn the pieces of fish occasionally and change the water every 6 to 8 hours. So, when I had the opportunity to partner with the Norwegian Seafood Council and learned Norway is one of the largest sources of baccalà in the world, I had to give this salted, dried cod another chance. (You will need to fry it in two batches.). Heat vegetable oil about one inch deep in a heavy skillet or frying pan until a drop of liquid “sizzles” when carefully dropped in the oil (about 375 degrees). Heat the olive oil in a large, deep, non-stick frying pan over low–medium heat, then fry the fish for 2–3 minutes on each side or until light golden. Baccalà— is Italian for salted codfish—comes mostly from the coast of Labrador and Newfoundland, where it’s fished, salted and exported all over the world. Set up an assembly line from left to right with the baccalà, the beaten eggs, the flour and a large platter or pan to hold the fish. A time when salt was used to preserve food. . Place the fish onto a plate. The soaked, then cooked baccala is mixed with lots of lemon juice, vinegar peppers, black olives, anchovies, rolled w/capers and flat and celery cut in one inch pieces and served room temperature. Fried Baccalà (Salted Cod Fish) is a Christmas Eve tradition for many Italians! So, a long time ago, as a young twenty-something, I nervously took a bite of baccalà and decided I didn’t care for it. Drop a handful at a time of baccalà pieces into the batter, allowing the excess to drip off just … Heat oil in pan,use 1/2 cup or try for 1/2inch at least in pan (depending of size of pan being used). The fish should flake easily and not look shiny. Refrigerate it for four days, changing the water every 8 hours (2-3 times a day). The Spruce Eats / Michela Buttignol. Our Christmas Eve feast includes octopus, calamari and shrimp. Remove every piece with a skimming ladle and put on absorbent kitchen paper to remove the excess of fat. Add your avocado oil to a 12-inch frying pan and heat it on medium high. Baccala` Recipes by our Italian Grandmas!. Soak for 3 days to remove the salt. Soak cod chilled, changing water 3 times a day, up to 3 days. Baccalà marries especially well with tomatoes, and who does tomatoes better than the people of Campania, home to Italy’s best tomatoes? Place the bowl in the fridge and soak for 2-3 days (see note), changing the water 3 times a day. Guest Post: My name is Mireille and I live in New York, where I have been lucky to be able to experiment with the cultural foods of many countries. Bryont Rugs and Livings February 17, 2020. We hope that you enjoy them and of course if you have an original recipe that you would like to share with La Famiglia your are more than welcome to do so! Fry cod pieces until golden on both sides. Add the flour to a dinner plate and stir in the black pepper. Peel the skin off with your hands. I Need Your Help: http://bit.ly/1felxyM (Please Support)Today's recipe is Baccala. To prepare the Baccalà (salted cod), rinse the salted cod under cold running water. Put cod in a large bowl and cover with cold water, plus 2”. Look for clean, white flesh that has a strong fish odour. Baccala is salted codfish. When you bring the dried baccalà home from the store, rinse it to remove some of the salt. Many grocery stores carry it each December, so eager Italians (and other fish fans) can bring it home and begin the age-old process of rehydrating the cod. Christmas eve always consisted of 7 fishes. Read More…. The Best Baccala` Recipes prepared by our Italian grandmothers following old traditions passed on for many generations. In many Italian families, Christmas Eve isn’t complete without this special cod fish. My hubby is so happy! Cut the salted cod into 5cm long, evenly sized pieces. Maybe the piece I tried was too salty. Uncategorized. Beat the eggs in a shallow bowl. Store leftovers in the refrigerator for up to three days. If you don’t have a cooling rack, you can drain the baccalà on a platter lined with paper towels. Spinach Salad with Mandarin Oranges and Pancetta, Apple-Mozzarella-Pecan Salad with Maple Vinaigrette, The Best Italian Green Salad with Homemade Dressing, Southwest Salad with Catalina-Lime Dressing, Parmesan Baked Cod Recipe (Keto, Low Carb, GF), Homemade Chocolate Pudding Pie with a Brownie Crust. Dip each piece of cod in the eggs, letting the excess drip off. How to make italian baccala an authentic family recipe baccalà alla napoletana neapolitan baccala memorie di angelina baccala stew salted cod italian food forever baccalà lesso boiled salt cod memorie di angelina. Fast forward to 2014, when a store clerk convinced me to try fresh cod. Leftovers are delicious slightly warmed in the microwave and served with mayo for dipping, or in a sandwich. Dried and salted fish doesn’t sound like something to get too excited about. Have you heard of baccalà? (This post is sponsored by the Norwegian Seafood Council. It's one of my best fish recipes! salt cod, soaked for 12 to 36 hours, depending on the thickness (rinse 2 or 3 times and one more time when … Or maybe I was too stuffed with pasta to enjoy it. This recipe is a typical southern Italian baccala recipe that is simple to make and will usually make its way onto the Christmas Eve dinner menu. Avocado oil is a healthy choice and lends great flavor. Baccalà, or salted codfish, is bound to make an apparence on the Christmas Eve table of many Italians.And for those who observe Lent, it is a standby for meatless Friday meals. Serve immediately with lemon wedges– buon appetito. Lay the salted cod on a plate and run your fingers along the length of the fillet. 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