Crispy Fried Baccalà alla Romana (in Batter) Recipe
Category: Main Dishes
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted cod (baccalà), desalted | 500g |
| All-purpose flour (00 flour) | 300g |
| Carbonated water, cold | 270g |
| Vegetable oil (for frying) | q.b. |
| Fine salt | q.b. |
Instructions
Step 1: Prepare the batter
To start, prepare the batter for the crispy fried baccalà. In a large bowl, add the all-purpose flour. Slowly pour in the cold carbonated water while whisking the mixture vigorously to ensure it is smooth and lump-free. The carbonation in the water helps to create a light, crispy texture once fried. After mixing well, cover the bowl with plastic wrap and place it in the fridge. Allow the batter to rest for about an hour to improve its consistency and make it easier to coat the fish.
Step 2: Prepare the baccalà (salted cod)
While the batter rests, take care of the salted cod. If you are using baccalà that has already been desalted, you simply need to rinse it thoroughly under cold running water a few times to remove any excess salt. If your baccalà is still salted, you will need to soak it for several hours (preferably overnight) to remove the salt, changing the water a few times. Once the baccalà is desalted, pat it dry with paper towels to remove excess moisture.
Next, hold the piece of baccalà by the tail and carefully remove the skin. Use your hands to gently peel the skin off, making sure not to break the flesh. Once the skin is removed, cut the baccalà into bite-sized pieces. You should end up with about 6 pieces, depending on the size of the original fish.
Step 3: Heat the oil for frying
In a large, deep frying pan or pot, heat enough vegetable oil to fully submerge the pieces of fish. You will need about 1 to 1.5 liters of oil, depending on the size of your pan. Heat the oil to a temperature of 180-190°C (350-375°F). The best way to ensure the oil is at the correct temperature is to use a kitchen thermometer. If you don’t have a thermometer, you can test the oil by dipping a small amount of batter into it; if it sizzles and floats to the surface immediately, the oil is ready.
Step 4: Fry the baccalà
Once the oil is hot, dip the baccalà pieces into the batter, ensuring they are fully coated. Gently lower a few pieces at a time into the hot oil using tongs or a fork. Be careful not to overcrowd the pan, as this will cause the temperature of the oil to drop and result in greasy, soggy fish.
Fry the baccalà for about 7-8 minutes, or until they are golden brown and crispy on the outside. The batter should form a light, crunchy shell around the tender fish. Use a slotted spoon or tongs to remove the fried baccalà from the oil and place them on a plate lined with paper towels to drain excess oil.
Step 5: Season and serve
Once all the pieces of baccalà are fried, sprinkle them with a pinch of fine salt while they are still hot. This will help the salt to adhere to the crispy surface. Serve the baccalà fried alla romana immediately, while still warm and crispy. This dish is perfect when paired with a simple salad or some fresh lemon wedges for a zesty contrast.
Enjoy your baccalà fritto alla romana in pastella, a deliciously crispy, golden fried fish that’s a traditional Italian delight, perfect for any occasion!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | ~30g |
| Fat | ~20g |
| Carbohydrates | ~25g |
| Fiber | ~1g |
| Sodium | ~800mg |
Note: Nutritional values are approximate and may vary depending on the specific ingredients and portion sizes used.
This simple yet flavorful recipe brings the authentic taste of Italy right into your kitchen. Crispy on the outside, tender on the inside, and wonderfully seasoned with a touch of salt, this fried baccalà is an irresistible treat that’s sure to impress everyone at the table. It’s a versatile dish that can be enjoyed as a main course or as part of a festive appetizer spread.
