An impassioned Italian Scot sharing how to cook authentically, and travel fried cod recipes enthusiasm. Deep fried, battered salt cod, or baccalà, is a traditional dish that is often made in Italy on Christmas Eve, and during Lent. Well, first we need to discuss what it is.
What is baccalà or salt cod? Baccalà is dried cod which has been preserved with salt. I would hazard to say that most people in the US have never tried it. Unless, of course, you are of European descent or have an ethnic background where salt cod is normally eaten. I love fish and chips, but like anything else, it has to be good fish and chips, not greasy with a thick batter on fish that smells fishy and doesn’t taste fresh. I’ve had some bad fish which makes me realize when people tell me that they don’t like fish, it’s probably because that’s what they’ve had, too. Dried salt cod, or baccalà, as it’s called in Italy isn’t very popular in the US.
However, it’s readily available at Italian shops, especially during Lent. It’s very easy to prepare, and the fact that it’s dried means you can keep it in your fridge to have it on hand for whenever you want to make it. The only thing is you need to soak it before cooking. Please note that we never measure anything when we make the batter in this recipe. I’ve given guidelines for everything but flour. You will have to add flour to adjust the consistency, as even the type of flour you use will make a difference.