← Nouns Cooking · Italian

Ingredients

• 400 g salt cod (baccalà)
• 200 g plain flour
• 4 g dried yeast
• 250 ml lukewarm water
• 2 tbsp Parsley, chopped
• 1 clove Garlic, very finely chopped (optional)
• 1 l sunflower or peanut oil, for frying
• Black pepper
• 1 lemon wedges, to serve

Method

1. Soak the salt cod in cold water in the fridge for 36 hours, changing the water 3–4 times a day, until a flake tastes only lightly salty.
2. Whisk the yeast into the lukewarm water, then beat in the flour and pepper to a smooth, thick batter. Cover and leave in a warm place for 1 hour until bubbly.
3. Drain the cod, remove skin and bones and flake it into small pieces. Fold it into the batter with the parsley and garlic.
4. Heat the oil in a deep pan to 175°C (350°F). Drop in heaped spoonfuls of batter a few at a time and fry for 3–4 min, turning, until puffed and deep golden.
5. Drain on kitchen paper and serve hot with lemon wedges.

Tips

• Test the oil with a drop of batter: it should rise and sizzle steadily, not burn. Too cool and the fritters turn greasy.
• Contains fish and gluten. Never leave hot oil unattended.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano BBC Good Food