Deep Fried, Battered Salt Cod (Baccalà) Recipe

Deep fried, battered salt cod, or baccalà, is a traditional dish that is often made in Italy on Christmas Eve, and during Lent. 

Originally published March 20, 2015.

Have you ever had baccalà?  Well, first we need to discuss what it is.

What is baccalà or salt cod?

Baccalà is dried cod which has been preserved with salt. I would hazard to say that most people in the US have never tried it. Unless, of course, you are of European descent or have an ethnic background where salt cod is normally eaten.

Italians use it many ways, but the two main dishes my mother makes with baccalà are a fish salad, or this battered (fish and chip style) recipe.

I love fish and chips, but like anything else, it has to be good fish and chips, not greasy with a thick batter on fish that smells fishy and doesn’t taste fresh. I’ve had some bad fish which makes me realize when people tell me that they don’t like fish, it’s probably because that’s what they’ve had, too.

Dried salt cod, or baccalà, as it’s called in Italy isn’t very popular in the US. However, it’s readily available at Italian shops, especially during Lent.  It’s very easy to prepare, and the fact that it’s dried means you can keep it in your fridge to have it on hand for whenever you want to make it.

The only thing is you need to soak it before cooking. Thinner pieces can be soaked overnight for about 12 hours, but thicker pieces will need a minimum of 24 hours or else the fish will taste too salty.

Italian bow tie cookies (chiacchere) for Carnevale (Fat Tuesday)

Please note that we never measure anything when we make the batter in this recipe. I’ve given guidelines for everything but flour. You will have to add flour to adjust the consistency, as even the type of flour you use will make a difference.

Here’s my mother’s recipe for the battered fish, and the baccala salad is posted here.

Deep Fried, Battered Salt Cod (Baccalà)

recipe by Lidia Conte                       serves 2
FULL PRINTABLE RECIPE BELOW

NB: you may substitute fresh fish for the salt cod for a regular “fish and chips” type fish dish.

Ingredients

• salt cod presoaked (see notes) for 18 to 36 hours, depending on thickness (soak the fish in a bowl of water, so that it is completely submersed. Change the water 2 or 3 times. If it is a thick piece of fish, leave it for a minimum of 24 hours (on the countertop is fine); thinner fish can be soaked for 12 to 18 hours.
• flour
• milk
• salt
• baking soda
• oil for deep frying

Step by Step Directions

Prepare the Fish~

Remove the fish from the water. Rinse and pat dry with paper towel, to remove as much of the water as possible. Cut into smaller pieces.

Prepare the Batter~

Mix the milk, water, salt and baking soda together in a large bowl. Next, begin adding flour a tablespoon at a time, and whisking for about 4 or 5 minutes once it becomes the right consistency. The whisking is important. Check out the photo below to see the consistency of the batter.

Fry the Battered Salt Cod~

Heat the oil in a pan over medium high heat. When it is hot, begin dipping the pieces of fish into the batter. It should be somewhat thick, and not too runny (you don’t want all the batter running off the fish as you put it in the oil).

Place a few pieces of fish into the hot oil and fry until they are cooked through. This will take about 4 to 5 minutes total, or longer if it’s a thicker piece of fish. Turn the fish half way through, If it browns to quickly, the oil is too hot.

Place the battered salt cod on a paper-towel lined plate to soak some of the oil.

Continue with the rest of the pieces of fish.

Serve the Fish~

Finally, place all the fish on a serving plate, garnish with some parsley and lemon slices, if desired. This fish tastes best when served hot.

What to Serve with this Recipe~

Click the following link if you are making this for Christmas Eve and the Feast of the Seven Fishes and want to know what to serve with this battered salt cod.

Let me know if you like this deep fried, battered salt cod recipe!

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Deep Fried, Battered Salt Cod (Baccalà)

Servings: 2

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

A typical Italian lent dish, but can be made anytime of year.

4.7 from 59 votes

Print Rate Pin

Ingredients

• 3 Tbsp flour
• 1 Tbsp milk
• ½ cup water this is for a small amount of salt cod, double all the ingredients for a larger piece of fish
• 1 pinch salt
• ¼ tsp baking soda
• 10 oz salt cod 1 piece that has been soaked
• oil for deep frying

US Customary - Metric

Instructions

• Remove the fish from the water, rinse and dry with paper towel, to remove as much of the water as possible. Cut into smaller pieces.
• Prepare the batter by mixing the milk, water, salt and baking soda together in a bowl, then begin adding flour a tablespoon at a time, and whisking for about 4 or 5 minutes once it becomes the right consistency. The whisking is important. Check out the photo below to see the consistency of the batter.
• Heat the oil in a pan over medium high heat. When it is hot, begin dipping the pieces of fish into the batter, which should be somewhat thick, and not too runny (you don't want all the batter running off the fish as you put it in the oil).
• Place a few pieces of fish into the hot oil and fry until they are cooked through, about 4 to 5 minutes total (turning the fish half way through), or longer if it's a thicker piece of fish. If it browns to quickly, the oil is too hot.
• Place on a paper-towel lined plate to soak some of the oil.
• Continue with the rest of the pieces of fish. Place all the fish on a serving plate, garnish with some parsley and lemon slices, if desired and serve hot.

Notes

Make smaller pieces and this can be served as an appetizer, too.

Nutrition

Serving: 1 | Calories: 416kcal | Carbohydrates: 0.3g | Protein: 89g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 216mg | Sodium: 10127mg | Potassium: 2081mg | Sugar: 0.4g | Vitamin A: 211IU | Vitamin C: 5mg | Calcium: 238mg | Iron: 4mg

Did you Make this Recipe?

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Author: Lidia Conte

Course Main Courses

Cuisine Italian

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