Fried Salt Cod Recipes

FRIED BACCALà (SALTED COD FISH)

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.

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.

SALT COD FRITTERS

Steps:

• In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
• With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
• In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
• In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
• Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
• One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
• In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
• Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
• Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.

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.