© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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2 pounds of salted cod
½ cup of extra virgin olive oil
lemon juice from 2 lemons
fresh parsley, chopped
Bathe the salted cod (baccalà) in a pot of cold water for two days to reduce the salt content. When ready heat 1 inch of olive oil in a deep skillet, dip the baccalà in flour and shake off the excess. Fry until golden, drain on paper towels, and serve with lemon wedges. Alternative method: Make a marinade with olive oil, lemon juice and pepper. Cut the baccalà into 2 inch pieces, and marinate overnight. Prepare batter by beating eggs together with 3 tablespoons of flour, salt and pepper. Heat the olive oil in a deep skillet Dredge the baccalà in flour and dip into the batter. Fry until golden on both sides.