Baccalà Fritto: Fried Salt Cod

A flour-only preparation leaves a fine crust around thick pieces of cod. At a broken edge, the cooked flesh separates into broad white flakes. Batter gives a different exterior, wrapping the fish in a fuller covering. Neither version needs to resemble a uniform fish finger.

The name covers local variations. Some recipes remove skin and check for bones before cutting; the actual preparation still matters when buying ready-made portions. Baccalà fritto identifies fried salt cod, while other dishes bearing baccalà in their names can use dried stockfish. The preservation method and the finished dish are separate choices.

Use desalted cod suited to the chosen recipe. The pieces are checked for remaining bones and dried before coating. In a flour-only version, a light dusting covers the surface and loose flour is shaken away. A battered version uses its own mixture and method.

Fry in small batches, drain the cooked pieces and serve them hot. Keep cooking directions with the actual thickness of the portions. Flour, batter and breadcrumbs produce different surfaces: a separate preparation uses previously cooked flakes coated with flour, egg and breadcrumbs. That is a different format from a thick portion of fish.

Bring baccalà fritto to the table after draining, while the coating is still crisp. It can be an antipasto or a main fish course, with the portion and accompaniments suited to the meal.

A fresh salad offers one accompaniment. A festive preparation pairs flour-dusted cod with cabbage, cauliflower, romanesco, pickled papaccelle and candied lemon. Those vegetables and citrus belong to that particular dish; they are not compulsory ingredients in every fried baccalà. Other regional versions use their own batter and accompaniments.

At the fish counter, distinguish salted cod that still needs preparation from cod ready for the intended recipe. Ask about the cut, skin and remaining bones. Keep any supplied preparation directions with the fish.

For prepared baccalà fritto, ask which coating is used and when it is cooked. A batter may contain ingredients absent from a flour-only preparation. The dish name alone does not establish a particular flour, an egg-free batter or a gluten-free meal.

Fried baccalà is best planned as a freshly cooked course. For handling and storage, follow the directions for the actual fish or prepared product. Salted cod, desalted uncooked portions and cooked fried fish require their own instructions.