Baccala Fritto Fried Salt Cod Food

BACCALA FRITTO " FRIED SALT COD"

Steps:

• Cut soaked, skinless and boneless Cod into into bite size pieces so they can cook all together quickly in the pan.
• Heat oil in pan,use 1/2 cup or try for 1/2inch at least in pan (depending of size of pan being used).
• While cod is moist but not dripping wet, dredge well in flour.
• Shake off excess and don't worry if patches of flour look to thick.
• With hot oil, fry cold without crowding the pan and turn pieces when lightly golden.
• Drain well on rack or paper towels.
• Serve almost immediately or at room temperature.
• Fry parsley by putting into hot oil for a few seconds or till it becomes crisp.
• Place fish on serving platter with parsley and lemon wedges.

FRIED SALT COD

Steps:

• Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Chill cod until ready to use.
• Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
• While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
• Sprinkle with sea salt and serve immediately.