A beloved Italian classic especially popular during Christmas Eve and Lent, fried salt cod features tender pieces of soaked baccala dipped in a light, bubbly batter and fried until shatteringly crisp. Served with lemon wedges, it makes an irresistible antipasto or snack.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 22 gFat
- 3.5 gSaturated Fat
- 26 gCarbs
- 1 gFiber
- 0 gSugar
- 30 gProtein
- 1850 mgSodium
- 560 mgPotassium
- 55 mgCalcium
- 1.4 mgIron
- 5 mgVitamin C
- 75 mcgVitamin A
Ingredients
For the Salt Cod
- 1.5 lbs (680 g) skinless salt cod (baccala) cut into a single piece
- Cold water for soaking (24-48 hours, changed every 6 hours)
- Freshly ground black pepper, to taste
For the Batter
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 large egg, lightly beaten
- 3/4 cup (180 ml) cold sparkling water or lager beer
- 2 tbsp finely chopped fresh Italian parsley
- 1 small pinch of saffron threads, optional
For Frying and Serving
- 4 cups (about 1 L) neutral frying oil such as sunflower or peanut
- 1 lemon, cut into wedges
- Flaky sea salt, for finishing
- Extra parsley for garnish
Directions
- Soak the salt cod in a large bowl of cold water for 24 to 48 hours, changing the water every 6 hours, until the fish is pliable and only mildly salty. Pat dry thoroughly with paper towels and cut into 2-inch (5 cm) chunks; season lightly with pepper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Make a well in the center, add the beaten egg, then gradually whisk in the cold sparkling water until you have a smooth, thick batter that coats the back of a spoon. Stir in the parsley and saffron, if using.
- Pour oil into a heavy-bottomed pot to a depth of about 2 inches and heat to 350°F (175°C) on a deep-fry or candy thermometer. Set a wire rack over a baking sheet nearby for draining.
- Working in small batches, dip each piece of cod into the batter, turning to coat evenly and letting excess drip off. Carefully lower the pieces into the hot oil, frying 4 to 5 pieces at a time so the temperature stays steady.
- Fry for 3 to 4 minutes per side, turning once, until the batter is deeply golden brown and crisp and the cod flakes easily when pierced. Use a slotted spoon or spider to transfer the fritters to the wire rack.
- Repeat with the remaining cod, monitoring the oil temperature between batches and letting it return to 350°F before adding more fish. Sprinkle the finished fritters with a little flaky sea salt while still hot.
- Arrange on a platter with lemon wedges and extra parsley, and serve immediately while the crust is at its crackling best.
Cook’s Notes
- Tasting a tiny sliver of soaked cod before frying is the only reliable way to gauge saltiness; if it is still very briny, soak a few more hours.
- Keep both the batter and the cod cold right up to frying – this helps the batter cling and puff into a shatteringly crisp crust.
- A wire rack is much better than paper towels for draining; paper towels trap steam and can make the crust soggy.
- If batter thickens while you fry, whisk in a tablespoon of cold sparkling water to loosen it back to dipping consistency.
- Serve with a simple radicchio or bitter-leaf salad, or tucked into a soft panino with a swipe of mayo, the way you might find it in a Venetian bacaro.
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