FRIED BACCALA`
Fried Baccala` in pastella... so flaky, crisp and delicious.
Provided by cooking with nonna
Yield 4 Person(s)
Number Of Ingredients 9
Steps:
- Before you can cook dried baccala` you need to remove the saltiness from it. The process to remove the saltiness is to put it in fresh cold water for 12-24 hours, depending on its thickness. Change the water several times during the process. In a bowl, prepare the pastella (batter) by mixing: flour, eggs, a pinch of salt, garlic, parsley, cheese and water. Dip the pieces of baccala` in the pastella and fry in hot oil. Fry both sides of each piece of baccala` until they turn golden. Serve immediately.
FRIED BACCALà (SALTED COD FISH)
Fried Baccalà (Salted Cod Fish) is a Christmas Eve tradition for many Italians! Note, you'll need to soak the cod for 4 days before starting this recipe.
Provided by Mamma C
Categories Main Course
Time 31m
Number Of Ingredients 6
Steps:
- When you bring the dried baccalà home from the store, rinse it to remove some of the salt. Place the baccalà pieces in a large bowl and add enough cold water to cover the fish by at least two inches. Refrigerate it for four days, changing the water every 8 hours (2-3 times a day).
- 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.
- Use kitchen scissors to cut the fish into smaller pieces 3-to-5 inches long and 2 or 3 inches wide.
- Beat the eggs in a shallow bowl. Add the flour to a dinner plate and stir in the black pepper.
- 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.
- Dip each piece of cod in the eggs, letting the excess drip off. Then, place the baccalà in the flour, patting on the flour with the back of a fork. Flip the fish and flour the other side. Let any excess flour fall off and add the fish to your platter in a single layer.
- Add your avocado oil to a 12-inch frying pan and heat it on medium high. 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. (You will need to fry it in two batches.)
- Fry the first side for 3-4 minutes (or less for thin pieces). Flip over the fish and fry the second side for another 3-4 minutes (or just 2 minutes for thin pieces). It's a good idea to remove a thick piece to a plate and cut it open to see if it's done. The fish should flake easily and not look shiny.
- Place the fried baccalà on a cooling rack positioned over paper towels to drain. (This prevents sogginess.) If you don't have a cooling rack, you can drain the baccalà on a platter lined with paper towels.
- Squeeze lemon juice onto the baccalà and serve immediately for the crispiest texture.
- Store leftovers in the refrigerator for up to three days. Leftovers are delicious slightly warmed in the microwave and served with mayo for dipping, or in a sandwich.
Nutrition Facts : Calories 399 kcal, Carbohydrate 9 g, Protein 73 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 213 mg, Sodium 265 mg, ServingSize 1 serving
BACCALA FRITTO " FRIED SALT COD"
If your familiar to Baccala, this is a simple and tasty way to serve it! If your not familiar with Baccala it is salted cod and needs to be soaked in water for two days to remove the salt and to reconstitute the fish. With this recipe I have estimated the oil for frying,flour for dredging and the serving size which depends on the size of the fish how big the pieces are cut .
Provided by Antifreesz
Categories European
Time 15m
Yield 4 20
Number Of Ingredients 5
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.
UNCLE VINCENT'S CHRISTMAS EVE BACCALA
Provided by Food Network
Categories appetizer
Time P1DT1h10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Soak the cod in cold water to cover in a cool spot or refrigerator for at least 24 hours or up to 3 days, changing the water frequently. After 24 hours, break off a tiny piece of fish and taste for saltiness. If fish is still quite salty, continue soaking until water is very clear and fish is almost sweet in taste.
- Place potatoes in cold water to cover. Bring to a boil over high heat and cook for about 15 minutes or until potatoes are almost cooked through. Drain.
- Heat oil in a large, heavy bottomed casserole over medium heat. Add the celery and saute for about 5 minutes, then add the onion and saute until vegetables begin to get soft. Add the olives and saute for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes.
- Stir in broth and return to simmer.
- 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 fork.
- Taste and, if necessary, add salt. Serve hot.
FRIED SALT COD
Categories Appetizer Fry Christmas Cocktail Party Seafood Cod Christmas Eve Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 hors d'oeuvre servings
Number Of Ingredients 11
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.
BACALAITOS - FRIED CODFISH FRITTERS
This makes a very tasty appetizer! Chill overnight, it makes for a less salty fish. These are served all over Miami and they are so good! Originally on the Goya Foods web site.
Provided by Manami
Categories Puerto Rican
Time 45m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Soak codfish in cold water overnight in the refrigerator.(Change the water at least 3 times ~ have also heard that it is good when soaked in milk).
- Drain, rinse with cold water several times.
- In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes.
- Cool, remove skin and bones.
- Shred the fish.
- In a bowl make a batter by whisking together the flour, baking powder, adobo and water.
- When smooth, mix in garlic, cilantro and shredded fish.
- Check for seasoning, if necessary add some more pepper or the adobo with pepper.
- In a skillet, heat 1/4" of oil on medium heat.
- Drop the batter by spoonsful into hot oil and cook until golden brown.
- Drain on paper towel.
- Enjoy!
Nutrition Facts : Calories 74.6, Fat 0.4, SaturatedFat 0.1, Cholesterol 23, Sodium 1089.2, Carbohydrate 6.5, Fiber 0.2, Protein 10.4
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