This Baccalà Fritto (Fried Salt Cod) recipe is a traditional Italian favorite, especially popular during the Christmas season. Crispy on the outside and tender on the inside, it's simple to prepare but packed with flavor. The perfect appetizer or main course, this dish is a true crowd-pleaser.
This Baccalà Fritto (Fried Salt Cod) is one of my absolute favorite recipes, especially around the holidays. It brings back memories of celebrating Christmas Eve with my family, where we always enjoyed this dish alongside fried shrimp (gamberetti fritti) as part of our Feast of the Seven Fishes. The crispy texture of the fried cod paired with the fresh lemon wedges takes me right back to those special nights filled with laughter, family, and incredible food.
The Feast of the Seven Fishes is a beloved Italian-American tradition celebrated on Christmas Eve. It features seven different seafood dishes, symbolizing the wait for the midnight birth of Jesus and the Italian custom of abstaining from meat before Christmas Day.
If you're looking for more Feast of the Seven Fishes recipes, try my Seared Scallops with Coucous, Pasta with Clams, Seafood Risotto, Tuna Pesto Pasta, Italian Baked Cod, and Baked Calamari.
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🌟 Why You'll Love this Recipe
- Crispy Perfection: The cod is coated in a light, crisp batter (pastella leggera) that turns a beautiful golden brown (dorato) when fried to perfection.
- Easy to Prepare: With just a few basic ingredients, this recipe is quick and simple, perfect for both beginners and seasoned cooks.
- Traditional yet Versatile: While traditionally served during the festive season (feste natalizie), this dish works year-round as an impressive appetizer or a satisfying second course (secondo piatto di pesce).
🥘 Ingredients
- 1 to 1 ½ pounds dried salt cod ("baccalà"), soaked in cold water for 24 hours, changing water 3-4 times
- ½ cup neutral oil for frying (such as vegetable or canola oil)1
- cup all-purpose flour
- 1 bunch fresh parsley, whole sprigs with stems removed
- 4-10 lemon wedges for serving
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the Baccalà:
After soaking the dried salt cod for 24 hours, drain and pat dry. Cut the cod into bite-sized pieces (pezzi di baccalà) to ensure even cooking.
Heat the Oil:
Pour a neutral oil like vegetable or canola oil into a large frying pan (pentola alta), about ½ inch deep, and heat over medium-high heat until hot but not smoking. If using a thermometer, aim for 350°F (temperatura dell’olio).
Dredge the Cod:
While the cod is still slightly moist (but not dripping), dredge each piece well in flour. Shake off any excess flour.
Fry the Cod:
Place the cod pieces into the hot oil without overcrowding the pan. Fry until golden brown (dorato) and crispy on one side, then flip and fry the other side. Remove with tongs or a slotted spoon and drain on paper towels (foglio di carta assorbente).
Serve:
Arrange the fried cod on a serving platter, garnish with the fried parsley, and serve with lemon wedges (fette di limone). Enjoy immediately or at room temperature.
👩🏼🍳 Chef's Tips
- Avoid Olive Oil: Olive oil has a lower smoke point and may break down at high frying temperatures, so it's better to use neutral oils like vegetable or canola oil (abbondante olio di semi) for frying.
- Testing the Oil: To test if the oil is ready without a thermometer, dip a wooden spoon or chopstick into the oil. If bubbles form steadily around the wood, the oil is hot and ready. If they’re vigorous and splattering, it’s too hot.
- Don’t Overcrowd the Pan: Fry the Baccalà Fritto (Fried Salt Cod) in small batches to maintain the oil's temperature and ensure even cooking.
- Golden Brown Perfection: Make sure to fry until the cod is golden brown (dorato) for the best texture and flavor.
📖 Substitutions & Variations
Different Fish: While baccalà (salt cod) is traditional, you can substitute it with fresh cod fillets (filetti di pesce) or sea bass (branzino) for a different take on the recipe.
Batter Variation: For a slightly different texture, try adding sparkling water (acqua frizzante) to your flour to create a lighter, airier batter (pastella leggera).
Herb Variation: Instead of parsley, garnish with a variety of fresh herbs or serve with an insalata di puntarelle for a seasonal touch.
🍴 Serving Suggestions
Classic Accompaniment: Serve with a simple salad of seasonal vegetables (verdure di stagione) or an insalata di puntarelle.
Pair with Wine: A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc pairs beautifully with this dish.
Festive Tradition: This dish is often enjoyed as part of the Italian Christmas Eve feast (feste natalizie) but is just as delicious served as an appetizer or main course year-round along side my Barolo Risotto or Spaghetti alla Carrettiera.
💭 Recipe FAQs
Yes! Fresh cod or even sea bass can work as a substitute, though you may need to adjust the cooking time slightly since fresh fish tends to cook faster.
You can test the oil's readiness by dipping a wooden spoon or chopstick into the oil. If bubbles form around it, the oil is ready for frying.
🥣 Storage & Reheating
Storage: Store leftovers of Baccalà Fritto (Fried Salt Cod) in an airtight container (contenitore ermetico) in the fridge for up to 3 days.
Freezing: Fried baccalà can be frozen for up to 2 months. Thaw in the fridge before reheating.
Reheating: Reheat in the oven at 350°F (180°C) until warmed through and crispy. You can add a splash of water or stock to keep it moist if necessary.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Baccalà Fritto (Fried Salt Cod)
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Equipment
- Large bowl (for soaking the cod)
- Sharp knife (for cutting the cod)
- Paper towels or wire rack (for draining the fried cod)
- Large frying pan or skillet
- Tongs or a slotted spoon (for turning the cod and removing it from the oil)
- Small bowl (for flour)
- Plate (for dredging cod)
- Oil thermometer (optional, to ensure the oil is at the right temperature)
- Serving Platter
Ingredients
- 1 to 1 ½ pound dried salt cod "baccalà" soaked (soak in cold water for 24 hours, changing the water 3-4 times)
- ½ cup neutral oil for frying such as vegetable or canola oil
- 1 cup all-purpose flour
- 1 bunch fresh parsley chopped for garnish
- 4-10 lemon wedges for serving
Instructions
- Prepare the baccalà: After soaking the dried salt cod for 24 hours, drain and pat it dry. Cut the cod into bite-sized pieces to ensure even cooking.
- Heat the oil: Pour a neutral oil (such as vegetable or canola) into the frying pan, about ½ inch deep, and heat over medium-high heat until hot but not smoking. (If using a thermometer, aim for 350°F.)
- Dredge the cod: While the cod is still slightly moist but not dripping, dredge each piece well in flour. Shake off any excess flour, but don’t worry if some spots have a thicker coating.
- Fry the cod: Carefully place the cod pieces into the hot oil, making sure not to overcrowd the pan. Fry until golden and crispy on one side, then flip and cook the other side until golden. Once done, remove the cod with tongs or a slotted spoon and drain on a wire rack or paper towels.
- Fry the parsley: In the same oil, fry the parsley sprigs for just a few seconds until crisp. Remove and drain on paper towels.
- Serve: Arrange the fried cod on a serving platter, garnish with the fried parsley, and serve with lemon wedges on the side. Enjoy immediately or at room temperature.
Notes
- Testing the oil without a thermometer: If you don’t have an oil thermometer, you can test if the oil is ready by dipping the handle of a wooden spoon or a wooden chopstick into the oil. If bubbles form steadily around the wood, the oil is hot and ready for frying. If the bubbles are vigorous and splattering, the oil is too hot and should be cooled slightly.
- Avoid overcrowding the pan: Fry the fish in small batches to maintain the oil’s temperature and ensure even cooking.
- Oil temperature: If the oil is too cold, the shrimp will absorb too much oil and become greasy. If too hot, they will cook too quickly on the outside without cooking through.
- Avoid Olive Oil: While olive oil adds great flavor to dishes, it has a low smoke point, meaning it can break down and become harmful when heated to high frying temperatures. For frying, it's better to use neutral oils like vegetable or canola oil, which can handle the higher heat without burning or producing unwanted compounds.
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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