Fried Baccala
Fried baccala is quick to make
Baccala is cod fish that has been preserved in salt, which removes the moisture, and makes the fish firm and chewy. Baccala is very popular in Italy, although the cod itself generally comes from Norway. To prepare it, rinse the salt off it and soak it in cold water or milk for 24 hours, (refrigerate it in hot weather), changing the water 2-3 times daily. Drain the cod, rinse it, and drain it well. Once it has soaked skin it, pick out the bones, and it's ready for use. Fried baccala is made with fillet of salt cod cut into big chunks and then fried. It can be served with a side order of cooked or fried vegetables such as brocolli. Serves: 6 Ingredients for Fried Baccala: 800 grams of baccala (dried salt cured cod) Method: 1. Remove the skin from the baccala, and then cut it into big cubes. 2. Cover the cod pieces in flour. 3. Preheat the extra virgin olive oil in a frying pan. 4. Place the cubes of salt cod into the pan and fry them for about 10 – 15 minutes or until a nice golden colour.
5. Remove from frying pan and tip into a plate covered with kitchen paper. Use more kitchen paper to dab the cod to absorb any excess fat. 6. Serve immediately while it is hot. |
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