Fried baccala batter recipes

Deep Fried, Battered Salt Cod (Baccala)

Deep Fried, Battered Salt Cod (Baccala)

Deep Fried, BatteredBaccala. Italians use it many ways, but the two main dishes my mother has made with baccala is a fish salad or battered, like fish and chip style
Baccala Fritto: Fried Salt Cod

Baccala Fritto: Fried Salt Cod

Dip each fillet in the batter, allowing the excess to drip off, then dip in the bread crumbs to coat

Venice – A Food Love Story & True Italian Journey

a pasta with fresh tuna, tomatoes sauce and olives, fish and seafood soup with tomatoes, crunchy lightly battered and fried vegetables and fish from the lagoon, all washed down with good unpretentious local wine
Regional Italian Cooking – Lazio

Regional Italian Cooking – Lazio

It is based on fresh vegetables (artichokes, deep-fried or simmered in olive oil with garlic and mint) and inexpensive cuts of meat (called “quinto quarto,” meaning mainly innards, cooked with herbs and hot chili pepper)
Cooking The Italian Provinces – Rome

Cooking The Italian Provinces – Rome

Fried appetizers are popular and include stuffed zucchini flowers (fiori di zucca), stuffed fried olives (olive ascolane), potato croquettes, other fried vegetables and battered and fried salted cod (baccalà
Fried Salt Cod

Fried Salt Cod

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

Salt Codfish Balls

Lightly flour your hands and form the batter into walnut-sized balls. Cover the salt cod with water and soak for at least 24 hours, changing the water every six hours or so (it's even better if you can allow it to sit for a few days)