Filetti di Baccalà (Roman-Style Fried Salt Cod Fillets)

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Have you ever tasted the delightful combination of crispy and tender in one bite?

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Filetti di Baccalà (Roman-Style Fried Salt Cod Fillets)
Prep
15 min
Cook
25 min
Total
72 hr 40 min
Servings
8

Method

  1. Rinse the salt cod under cold running water until all the salt is washed away.

  2. Place the salt cod in a large container and cover it with fresh water. Refrigerate for 72 hours, changing the water multiple times, ideally at least twice a day.

  3. Drain the salt cod and rinse it again under cold water. Pat it dry with paper towels.

  4. Use a sharp knife to cut the fillets into pieces that are approximately 6 inches long and 1 1/2 to 2 inches wide.

  5. Preheat the oven to 200°F (95°C) and place a wire rack inside a rimmed baking sheet. Line the rack with paper towels.

  6. In a large Dutch oven, heat the oil over medium-high heat to 375°F (190°C).

  7. In a large bowl, whisk together the flour, cornstarch, and baking powder. Add the sparkling water and vodka, and stir with chopsticks until a batter forms. Avoid over-mixing; a few lumps are okay.

  8. Add half of the salt cod to the batter. If there are thick fillets and thin tail pieces, keep them separate and batter the thick fillets first. Submerge the cod pieces in the batter to coat them evenly.

  9. Lift each piece of cod from the batter, allowing any excess batter to drip back into the bowl. Carefully add the cod to the

About this recipe

Have you ever tasted the delightful combination of crispy and tender in one bite? If not, you're in for a treat with Filetti di Baccalà, also known as Roman-Style Fried Salt Cod Fillets. This classic Italian dish is not only a feast for the taste buds but also a testament to the art of cooking. Let's dive into the details and discover the secrets behind this delectable dish.

The Magic Behind Filetti di Baccalà

Imagine a piece of salt-cured cod that has been soaked, deboned, and cut into fillets. These fillets are then coated in a light and airy batter before being deep-fried to perfection. The result? A mouthwatering dish that is crispy on the outside and tender on the inside.

Just like any masterpiece, Filetti di Baccalà requires time and patience. The cod needs to be soaked for at least 48 hours to remove the excess salt and rehydrate the fish. This process not only softens the flesh but also infuses it with a delicate flavor that can't be replicated.

The Perfect Batter

One of the key elements that make Filetti di Baccalà so irresistible is the batter. It's light, airy, and provides the ideal crunch to complement the tender cod. To achieve this, a combination of flour, sparkling water, and a pinch of salt is mixed together. The sparkling water adds a touch of fizziness, resulting in a batter that is light and crispy.

The Art of Frying

Once the cod fillets are coated in the batter, they are carefully placed in hot oil for frying. The oil needs to be at the right temperature to ensure a crispy exterior and a perfectly cooked interior. Too hot, and the batter will burn before the cod is cooked through. Too cold, and the fillets will absorb too much oil, resulting in a greasy dish.

Patience is key during the frying process. The fillets need to be fried in small batches to maintain an even temperature. This allows each fillet to cook evenly and ensures that they all come out golden brown and crispy.

Frequently asked questions

. Can I use fresh cod instead of salt cod?

No, Filetti di Baccalà is traditionally made with salt cod because of its unique texture and flavor. Fresh cod would not yield the same results.

. How long should I soak the salt cod?

Soak the salt cod in cold water for at least 48 hours, changing the water every 8 hours. This process removes excess salt and rehydrates the fish.

. Can I reuse the oil for frying?

No, it's best to use fresh oil for each batch of Filetti di Baccalà. Reusing the oil can affect the flavor and quality of the dish.

. What can I serve with Filetti di Baccalà?

Filetti di Baccalà pairs well with a squeeze of lemon juice and a side of tartar sauce. It can be served as an appetizer or as the main course.

. Can I freeze Filetti di Baccalà?

Yes, you can freeze the fried salt cod fillets. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.

. Can I bake the cod fillets instead of frying them?

Absolutely! While the traditional method involves frying, you can bake the cod fillets in a preheated oven at 400°F (200°C) for approximately 20 minutes or until golden brown and cooked through.

. What other seasonings can I add to the batter?

Feel free to experiment with different seasonings such as garlic powder, paprika, or dried herbs. However, keep in mind that the simplicity of the batter allows the flavor of the cod to shine through.

. Is Filetti di Baccalà a traditional Italian dish?

Yes, Filetti di Baccalà is a beloved dish in Italian cuisine, particularly in Rome. It has been enjoyed for generations and continues to be a staple in many Italian households.

In conclusion, Filetti di Baccalà is a dish that encapsulates the essence of Italian culinary traditions. From the time-consuming process of soaking the salt cod to the art of frying, every step is essential in creating the perfect balance of crispy and tender. So why not embark on this culinary adventure and savor the flavors of Rome with Filetti di Baccalà?

AprilCook, recipe developer and the heart of Chefwiz. More about April

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