Heat the olive oil in a large, deep, non-stick frying pan over low–medium heat, then fry the fish for 2–3 minutes on each side or until light golden. Use kitchen scissors to cut the fish into smaller pieces 3-to-5 inches long and 2 or 3 inches wide. Growing up in my Italian grandmother’s house, we always had fish on Christmas Eve. Heat vegetable oil about one inch deep in a heavy skillet or frying pan until a drop of liquid “sizzles” when carefully dropped in the oil (about 375 degrees). How to make Italian Baccala. (You will need to fry it in two batches.). ITALIA: +39 0932 1846653 / Via San Brancati 16 C.da Cannizzara, 97015 Modica (RG) USA: +1 919-249-5055 / PO Box 9000, Edgartown, MA 02539 USA Directions. It wouldn’t be Christmas Eve with out this salad. Avocado oil is a healthy choice and lends great flavor. Set aside on paper towel to drain. This involves soaking the baccalà in water for about four days, changing the water 2-3 times a day to desalt it. Our Christmas Eve feast includes octopus, calamari and shrimp. We hope that you enjoy them and of course if you have an original recipe that you would like to share with La Famiglia your are more than welcome to do so! To prepare it, rinse the salt off and soak it in cold water for 12 or more hours, depending upon its thickness (refrigerate it during soaking in hot weather), changing the water 2 to 3 times. (This prevents sogginess.) All opinions are my own.). Ingredients. Place the bowl in the fridge and soak for 2-3 days (see note), changing the water 3 times a day. Let any excess flour fall off and add the fish to your platter in a single layer. They have both become staple menu items for our yearly feast, and they’re both absolutely delicious. 4 0z (1/2 cup) water (this is for a small amount of salt cod, double all the ingredients for a larger fish) a good pinch of salt. Dip the pieces of baccala` in the pastella and fry in hot oil. Insalata di Baccala (Italian Salt Cod Salad) recipe by Lidia Conte. By the third day, the cod will be plump, soft, fleshy, and well hydrated. Soak cod chilled, changing water 3 times a day, up to 3 days. Dust a piece of salted cod in the flour, shaking off any excess. Jan 4, 2016 - Deep fried, battered salt cod, or baccalà, is a traditional dish that is often made in Italy during Lent. To prepare the Baccalà (salted cod), rinse the salted cod under cold running water. This cod dish is a favorite memory of Christmas for many Italians and Italian Americans. Place the fish onto a plate. While cod is moist but not dripping wet, dredge well in flour. It’s prepared with a simple batter of seasoned flour and beaten eggs, pan-fried in avocado oil and topped with a squeeze of lemon. We didn’t do any particular number of fish, but since we weren’t supposed to eat meat on Christmas Eve (until we went to Mass that evening! 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 … Smelts … This post may contain affiliate links. Store leftovers in the refrigerator for up to three days. Remove every piece with a skimming ladle and put on absorbent kitchen paper to remove the excess of fat. In a bowl, prepare the pastella (batter) by mixing: flour, eggs, a pinch of salt, garlic, parsley, cheese and water. Christmas eve always consisted of 7 fishes. Shake off excess and don't worry if patches of flour look to thick. Place the sunflower oil in a deep-fryer or large heavy-based saucepan. If the baccalà you buy still has the skin and bones, wait until you’ve soaked the fish for four days before removing them. Fried Baccalà (Salted Cod Fish) is a Christmas Eve tradition for many Italians! When they start to bubble briskly add some of the vinegar left from the peppers. Note: Salted cod differs in the degree of saltiness. Drop a handful at a time of baccalà pieces into the batter, allowing the excess to drip off just … Fast forward to 2014, when a store clerk convinced me to try fresh cod. The Spruce Eats / Michela Buttignol. My family … It's one of my best fish recipes! That’s why baccalà is sold frozen, dried and salted. We would have calamari stuffed, crab legs, lobster, shrimp, scallops mostly fried. The soaked, then cooked baccala is mixed with lots of lemon juice, vinegar peppers, black olives, anchovies, rolled w/capers and flat and celery cut in one inch pieces and served room temperature. Soaked fish is dried, battered and deep fried. Ingredients. Soak for 3 days to remove the salt. Place the fried baccalà on a cooling rack positioned over paper towels to drain. As an Amazon Associate, I earn from qualifying purchases. Cut soaked, skinless and boneless Cod into into bite size pieces so they can cook all together quickly in the pan. This recipe is a typical southern Italian baccala recipe that is simple to make and will usually make its way onto the Christmas Eve dinner menu. 1 tbsp milk. The Norwegian Seafood Council offers recipes, nutritional information and tips on shopping for fish and preparing it. Serve immediately with lemon wedges– buon appetito. Refrigerate it for four days, changing the water every 8 hours (2-3 times a day). (This post is sponsored by the Norwegian Seafood Council. We prepare baccalà two ways on Christmas Eve. How to make italian baccala an authentic family recipe baccalà alla napoletana neapolitan baccala memorie di angelina baccala stew salted cod italian food forever baccalà lesso boiled salt cod memorie di angelina. Baccala this Traditional Italian Recipe is made with chickpeas, spices and simmered in a delicious Tomato Sauce. The baccala is now ready for the recipe. 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. Put cod in a large bowl and cover with cold water, plus 2”. Then, place the baccalà in the flour, patting on the flour with the back of a fork. Then, … Spinach Salad with Mandarin Oranges and Pancetta, Apple-Mozzarella-Pecan Salad with Maple Vinaigrette, The Best Italian Green Salad with Homemade Dressing, Southwest Salad with Catalina-Lime Dressing, Parmesan Baked Cod Recipe (Keto, Low Carb, GF), Homemade Chocolate Pudding Pie with a Brownie Crust. Baccala` Recipes by our Italian Grandmas!. Transfer the fish to a plate lined with paper towel. So, when I had the opportunity to partner with the Norwegian Seafood Council and learned Norway is one of the largest sources of baccalà in the world, I had to give this salted, dried cod another chance. Fried Baccalà (Salted Cod Fish) is a Christmas Eve tradition for many Italians! If you love cod, don't miss my coffee butter cod, oven-fried cod and my Nonna's cod with tomatoes, plus all my tips on How to Cook Cod. Fried baccalà is best served hot, but we love it even served cold the next morning. Heat to a temperature between 180°C and 190°C. If it is overwhelmingly salty when testing, soak for 3 days instead of 2. Also, find out how to prepare your Baccala step-by-step. . Marinate desalinated cod in buttermilk up to one hour before cooking. All Rights Reserved, Baccalà mantecato alla veneziana (creamed salted cod), Oven baked salmon fillet with fennel salad, Salmon and prawns ‘al cartoccio’ (in paper parcel). Note, you'll need to soak the cod for 4 days before starting this recipe. Baccala is salted codfish. Fritas de Bacalhau (Pan-Fried Salt Cod Chips) Recipe | Saveur Dried and salted fish doesn’t sound like something to get too excited about. Add the flour to a dinner plate and stir in the black pepper. Baccalà Fritte Fried Cod. Baccalà, or salted codfish, is bound to make an apparence on the Christmas Eve table of many Italians.And for those who observe Lent, it is a standby for meatless Friday meals. So did my family, and eventually, Cooking with Mamma C readers around the world. The Best Baccala` Recipes prepared by our Italian grandmothers following old traditions passed on for many generations. 1/4 tsp baking soda. Cut the salted cod into 5cm long, evenly sized pieces. Fry cod pieces until golden on both sides. You need to use cooking oil with a high smoke point for frying the fish. Many grocery stores carry it each December, so eager Italians (and other fish fans) can bring it home and begin the age-old process of rehydrating the cod. Fry the first side for 3-4 minutes (or less for thin pieces). Anyway, I decide cod wasn’t for me. Olive oil is not recommended for frying. Look for clean, white flesh that has a strong fish odour. Dip each piece of cod in the eggs, letting the excess drip off. Peel the skin off with your hands. Served with some crusty Italian Bread makes this a perfect Comfort Food Dish. Ingredients. Rub your thumbs all over the fish to feel for the bones. It’s a tradition so old, it dates back to the days of no refrigeration. I’d never heard of baccalà, since my family from Naples never makes it. Heat oil in pan,use 1/2 cup or try for 1/2inch at least in pan (depending of size of pan being used). P.S. - Flavor fried cod in tomato sauce. Turn the pieces of fish occasionally and change the water every 6 to 8 hours. This baccalà is delicious. But if you ask an Italian … I hope you'll visit often! Step 1. Whats people lookup in this blog: Baccala Italian Recipe; Northern Italian Baccala Recipe; Baccala Salad Recipe Italian And not a speck of salt is used in the recipe, since the cod is pleasantly salty already. We also had shrimp cocktail, fried haddock and clams casino and of course fried smelts. Although Italy's chefs are known for being amongst the most adventurous, wacky and downright wild in the whole world, sometimes nothing but the classics will do. 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. Rinse under cold water and pat dry. That’s when I made this buttery cod with Parmesan and and swooned. Baccalà— is Italian for salted codfish—comes mostly from the coast of Labrador and Newfoundland, where it’s fished, salted and exported all over the world. Register and sign up for our newsletter to get the latest Italian recipes, Soak the salted cod for 3 days in cold water, © 2021 Italian Spoon. Squeeze lemon juice onto the baccalà and serve immediately for the crispiest texture. Remove baccalà from water soak and pat dry with a paper towel. 37 CommentsWednesday • December 17, 2008 • by michelle. Fried Italian Baccala Recipe. Dec 14, 2013 - A Batter Fried Baccala recipe that will hook your dinner guests. Fried Italian Baccala Recipe. Add your avocado oil to a 12-inch frying pan and heat it on medium high. Leftovers are delicious slightly warmed in the microwave and served with mayo for dipping, or in a sandwich. Or maybe I was too stuffed with pasta to enjoy it. oil for deep frying. Fried Baccala’ and Baccala’ with Tomatoes. For this reason, this recipe requires 2 or 3 days soaking. I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. (This is NOT part of the preparation time listed in the recipe). Baccalà marries especially well with tomatoes, and who does tomatoes better than the people of Campania, home to Italy’s best tomatoes? My hubby is so happy! In many Italian families, Christmas Eve isn’t complete without this special cod fish. 2 tbsp butter 2 tbsp flour 200 ml milk 2 eggs 2 cloves of garlic 1 cup of bread crumbs Salt, pepper and fresh chopped parsley. To test the level of saltiness, cut a small piece of salted cod after 2 days soaking and fry it. Continue down the line and along the length of the fillet to feel for any additional bones and pull them out. Italian Baccala With the arrival of Lent a lot of people will be making and serving Fish Dishes. Learn how to prepare this pan-fried cod with a simple, delicious batter. Maybe the piece I tried was too salty. A time when salt was used to preserve food. Baccalà is going to become an annual holiday tradition in our house. When you feel the tip of a fish bone, use clean tweezers to grasp the tip of the bone and pull it out. Uncategorized. Preparation Boil the baccala in plenty of water for 20-30 minutes. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. Use kitchen scissors to cut the flesh along each side of the bone, then pull out the bone with your fingertips or tweezers. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. Some grocery stores sell the baccalà already skinned and deboned. I Need Your Help: http://bit.ly/1felxyM (Please Support)Today's recipe is Baccala. salt cod, soaked for 12 to 36 hours, depending on the thickness (rinse 2 or 3 times and one more time when … When you bring the dried baccalà home from the store, rinse it to remove some of the salt. Have you heard of baccalà? It’s easier to find the bones once the fish is cut into smaller serving pieces. Fry them in the same pan you fried the fish in using the oils left from the fish fry. Taste the piece of salted cod which should be a little salty. So, a long time ago, as a young twenty-something, I nervously took a bite of baccalà and decided I didn’t care for it. This collection of traditional This Skillet Baccala … Place the baccalà pieces in a large bowl and add enough cold water to cover the fish by at least two inches. In a deep frying pan filled with DeLallo Pure Olive Oil , heat oil to 375˚F. Dip each piece of cod in the eggs, letting the excess drip off. Visit fromnorway.com to learn more. Lay the salted cod on a plate and run your fingers along the length of the fillet. Place the bowl in the fridge and soak for 2-3 days (see note), changing the water 3 times a day. Let it cool in the water, before you remove skin and bones. 2 pounds dried cod; flour, seasoned with salt and pepper; ½ cup olive oil. It’s a relatively painless labor of love, one that I’ve now embraced after a decades-long avoidance of baccalà. You see, my hubby’s family, hailing from Calabria, includes baccalà every year as part of its Feast of the Seven Fishes on Christmas Eve. If you don’t have a thermometer, test a cube of bread – it will turn golden in 15 seconds if the oil is hot enough. Read More…. Chef Gianluca D'Esposito and his wife Holly Star taught a virtual workshop (live from Capri!) Repeat with the remaining pieces of cod. Carefully fry the cod in batches for 4-6 minutes or until golden brown and crisp. 1 large piece of baccalà, soaked for 24 hours, about 750g (1-1/2 lb) Olive oil, for frying Salt, for seasoning For the pastella: 250g (1/2 lb) flour To prepare the Baccalà (salted cod), rinse the salted cod under cold running water. Flip the fish and flour the other side. Battered and fried, and boiled then tossed in a simple olive oil, lemon, parsley and crushed red pepper dressing. Flip over the fish and fry the second side for another 3-4 minutes (or just 2 minutes for thin pieces). Step 2. The fish should flake easily and not look shiny. Bryont Rugs and Livings February 17, 2020. Beat the eggs in a shallow bowl. If you don’t have a cooling rack, you can drain the baccalà on a platter lined with paper towels. Once it has soaked, skin it, pick out the bones, and it's ready for use. Heat abundant olive oil in a non-stick frying pan and add rosemary, garlic and cod pieces, few pieces at a time. Change the water several times during the process. 250 g baccala (salted cod) soaked for 24 hours in several changes of water. It’s perfection. 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. It’s a good idea to remove a thick piece to a plate and cut it open to see if it’s done. The batter will expand and puff up when fried, so keep the baccalà pieces small, about 3/4-inch. 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. Guest Post: My name is Mireille and I live in New York, where I have been lucky to be able to experiment with the cultural foods of many countries. Fry both sides of each piece of baccala` until they turn golden. Buying Baccala: Salted cod can be purchased either boneless or with the bone in. Love, one that I ’ ve now embraced after a decades-long avoidance of baccalà, the... Baccalà already skinned and deboned serve immediately for the crispiest texture rinse it to remove the drip. 2 days soaking and fry it in two batches. ) dip each piece of salted )... Of salt is used in the recipe, since the cod is moist but dripping! Of love, one that I ’ ve now embraced after a decades-long avoidance of baccalà this... Smaller pieces 3-to-5 inches long and 2 or 3 inches wide. ) boneless or fried italian baccala recipe. 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