Baccala Fritto Fried Salt Cod Recipe Foodcom
FRIED SALT COD
Categories Appetizer Fry Christmas Cocktail Party Seafood Cod Christmas Eve Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 hors d'oeuvre servings
Number Of Ingredients 11
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.
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- 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).
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