Re: Italian Cuisine
Fried Baccala, Roman Style
Italian soul food-the unique flavor of salt cod wrapped in a thin veil of crisp batter.
1/2 lb. boneless salt cod fillets
0 YEAST BATTER
1 cup warm water
2 tsp. active dry yeast
1 Tbsp. extra virgin olive oil
1 cup all-purpose flour
1 tsp. kosher salt
0 blended vegetable-olive oil, as needed
0 kosher salt
0 lemon wedges or
0 tarragon vinegar
1 Soak the salt cod in a large bowl of cold water in the refrigerator from 24 to 36 hours, (change the water several times) depending in the thickness and saltiness of the fish.
2 To make the yeast batter, place the water in a medium mixing bowl. Stir in the yeast until dissolved. Let stand in a warm place 10 minutes. Stir in olive oil. Add the flour and salt all at once. Whisk until smooth with just a few remaining lumps. Cover with a kitchen towel and let stand 30 minutes to 1 hour before using.
3 Heat a large saucepan of water to simmering over high heat. Remove the salt cod from the soaking liquid and rinse it briefly under cold running water. Cut into 4 pieces. Slip into the water, reduce the heat to low and simmer 10 minutes. Remove with a slotted spoon to paper towels to drain. Cool to room temperature.
4 Pour enough of the oil into a heavy large skillet to fill 1/2 inch. Heat the oil over medium-high heat until a drop of batter sizzles immediately upon hitting the oil. Place the pieces of fish one at a time in the bowl of batter. Turn to coat all sides. Let excess batter drip back into the bowl and carefully slip the fillet into the oil. Repeat quickly, with the remaining fillets. Fry, turning the fillets once, until golden brown and crisp on both sides, about 4 minutes. Drain on paper towels.
Serve very hot, passing salt and lemon wedges or tarragon vinegar separately. Makes 4 servings
NOTE: Prepare through step 3 up to 1 day in advance. Refrigerate the batter and poached fillets separately. Bring both to room temperature before continuing.
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