Baccalà Frittelle: Crispy Cod Fritters Recipe
Category: Appetizer
Servings: 15 fritters
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salted Cod (already desalted) | 450g |
| Water | 200g |
| All-purpose flour | 100g |
| Rice flour | 50g |
| Instant yeast (for savory dishes) | 2g |
| Salt | to taste |
| Black pepper | a pinch |
| Marjoram leaves | 2 sprigs |
| Peanut oil (or vegetable oil) | for frying |
Instructions:
To begin your Baccalà Frittelle, the first step is preparing the salted cod, or baccalà. It is important to ensure that your cod is already desalted. If not, this process will require soaking and draining the fish over a period of time. Once desalted, proceed by removing the skin from the cod. A very sharp knife will help with this step, as you need to carefully slide it parallel to the flesh to ensure no skin is left behind.
Next, cut the cod into small strips, then proceed to roughly chop the fish into smaller pieces. Transfer the fish pieces into a medium-sized bowl. Add the fresh marjoram leaves, which will infuse the fritters with a wonderful herbaceous flavor.
Now, move on to preparing the batter. In another bowl, sift together the all-purpose flour and rice flour. Sifting helps to aerate the flours, creating a lighter batter for your fritters. Gradually pour the chilled water into the flour mixture, stirring continuously with a whisk. This will help to achieve a smooth, lump-free batter. Once the batter is well-combined and smooth, gently fold in the pieces of prepared baccalà along with a pinch of black pepper to season.
At this stage, the batter should be smooth and thick, perfect for dipping the cod pieces into. Heat the peanut oil in a large frying pan or deep-fryer, making sure the oil reaches a high temperature, around 180°C (350°F). It is important to keep the oil hot to ensure the fritters fry quickly and evenly.
Carefully drop small spoonfuls of the cod mixture into the hot oil, being cautious not to overcrowd the pan. Fry the fritters in batches for 6-7 minutes, turning them occasionally for an even golden-brown color. The fritters should puff up and become crisp on the outside, with a delicate and flavorful fish filling inside.
Once golden and crispy, remove the fritters from the oil and drain them on paper towels to absorb any excess oil. Repeat the frying process until all the batter is used up.
For the best results, serve the Baccalà Frittelle hot, straight from the fryer. These crispy cod fritters are perfect as an appetizer for any occasion, whether you’re hosting a party, enjoying a cozy meal at home, or preparing a delightful seafood treat for your loved ones.
Tips for Perfection:
- For extra flavor, you can add a touch of garlic powder or onion powder to the batter.
- Make sure the oil is at the right temperature before frying; if it’s too cold, the fritters will absorb too much oil and become soggy.
- If you don’t have marjoram, you can substitute it with parsley or thyme for a slightly different flavor profile.
Enjoy these golden, crispy Baccalà Frittelle with a side of tangy dipping sauce or a squeeze of fresh lemon for an irresistible, flavorful appetizer!
