Fried Salt Cod - {Baccala Fritto}

Recipe Ingredients

2 lbs	908g / 32oz	Salt cod - portioned into 8-oz
		Fillets, all bones removed
1 cup	62g / 2.2oz	Semolina flour
1 cup	62g / 2.2oz	All-purpose flour
1 tablespoon	15ml	Baking powder
1 tablespoon	15ml	Baking soda
4 tablespoons	60ml	Extra-virgin olive oil - divided
2		Olive oil - for frying
1 cup	146g / 5.1oz	Coarse bread crumbs
1 cup	40g / 1.4oz	Parsley leaves - (loosely packed)
1 cup	62g / 2.2oz	Red onion - thinly sliced (small)
1		Cherry tomatoes - stems removed,
		And cut in half
1 tablespoon	15ml	Freshly-squeezed lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Rinse the fish in cold water, then soak for 48 hours in 4 changes of cold water. In a large bowl, combine the semolina flour, the all-purpose flour, the baking powder, baking soda, salt, 2 tablespoons of the olive oil and enough water so that a loose batter is formed.

In a tall-sided pot or deep fryer, heat the olive oil to 375 degrees.

Dip each fillet in the batter, allowing the excess to drip off, then dip in the bread crumbs to coat.

When the oil is at temperature, gently drop the fillets in the oil and cook until golden brown and crisp, about 5 minutes.

While the fish cooks, in a medium-sized bowl, combine the parsley, onion and tomatoes and toss with 2 tablespoons extra-virgin olive oil, lemon juice and salt and pepper to taste. Remove the fish from the oil, season with salt and pepper, briefly drain on a plate lined with paper towels, and serve with 1/4 of the salad mounded atop each portion.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B30) - from the TV FOOD NETWORK

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