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Gourmet
March 2003

Fried Salt Cod

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Fried Salt CodRichard Gerhard Jung

Baccalà Fritto

Active time: 30 min Start to finish: 3 days (includes soaking)

Recipe information

  • Yield

    Makes 8 hors d'oeuvre servings

Ingredients

1

lb center-cut skinless boneless salt cod, rinsed well

1

qt vegetable oil

1

cup all-purpose flour

1

/2 teaspoon salt

2

tablespoons olive oil

1

/2 cup plus 3 tablespoons water

1

/4 cup finely chopped fresh flat-leaf parsley

1

teaspoon coarse sea salt

Accompaniment: lemon wedges

Special Equipment

a deep-fat thermometer

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.

    Step 3

    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.)

    Step 4

    Sprinkle with sea salt and serve immediately.

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