Baccalà in Pastella (Battered Salted Cod)
Category: Appetizers | Servings: 4
A deliciously crispy treat, Baccalà in pastella (Battered Salted Cod) is a perfect appetizer to wow your guests. The delicate flavor of the salted cod pairs wonderfully with a light, crispy batter, making this dish irresistible. The accompanying tangy sauce adds a refreshing contrast to the rich, crunchy fish.
Ingredients
For the Battered Cod:
| Ingredient | Quantity |
|---|---|
| Salted cod (Baccalà dissato) | 1 (medium fillet) |
| All-purpose flour (Farina 00) | 300g |
| Beer (preferably cold) | 300g |
| Sweet paprika (Paprika dolce) | 1 tsp |
| Fine salt (Sale fino) | ½ tsp |
| Black pepper (Pepe nero) | To taste |
| Vegetable oil (for frying) | As needed |
For the Sauce:
| Ingredient | Quantity |
|---|---|
| Mayonnaise | 50g |
| Ketchup | 30g |
| Mustard (Senape) | 1 tsp |
| Pickled gherkins (Cetriolini sottaceto) | 2, finely chopped |
| Tabasco® (or any hot sauce) | To taste |
Instructions
-
Prepare the Batter:
- Start by placing the flour and a large mixing bowl in the freezer for about 15 minutes. It’s essential that both are chilled for the batter to achieve the perfect crispy texture.
-
Make the Sauce:
- While the batter is chilling, prepare the sauce. Finely chop the pickled gherkins and combine them with mayonnaise, ketchup, and mustard in a bowl.
- Add a few drops of Tabasco® (or your preferred hot sauce) to give the sauce a spicy kick. Stir until everything is well combined and set aside.
-
Prepare the Cod:
- Once the flour and bowl are cold, take them out of the freezer. In the chilled bowl, mix together the flour, fine salt, black pepper, and sweet paprika.
- Gradually pour the cold beer into the flour mixture while whisking continuously. Whisk until the batter is smooth and free of lumps.
-
Heat the Oil:
- In a deep pan or pot, heat enough vegetable oil to submerge the cod pieces. Use a thermometer to check the temperature—heat the oil to around 180°C (350°F).
-
Fry the Battered Cod:
- Cut the salted cod into bite-sized pieces, then dip each piece into the batter, making sure it is fully coated.
- Carefully drop the battered cod into the hot oil, frying only a few pieces at a time to avoid overcrowding. Fry for 5-8 minutes or until the cod is golden brown and crispy.
- Remove the pieces from the oil and drain on a plate lined with paper towels to absorb excess oil.
-
Serve:
- Serve the crispy battered cod immediately with the tangy sauce for dipping.
Tips for Perfect Baccalà in Pastella
- Chill the Ingredients: For the crispiest batter, ensure the flour and bowl are chilled before making the batter, and use very cold beer. This helps create an airy, light texture.
- Oil Temperature: Make sure the oil is hot enough before frying; otherwise, the batter will absorb too much oil and become greasy.
- Cod Prep: If you’re using salted cod, make sure it is properly desalted before cooking. Soak it in water for a few hours or overnight to remove excess salt.
This Baccalà in pastella recipe is a fantastic way to enjoy the flavors of traditional Italian cooking with a modern twist. Serve it at your next gathering for an appetizer that’s crispy, flavorful, and downright delicious. Enjoy!
