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Fried Baccala Recipe

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This recipe for Fried Baccala, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Calabro (Lena's Son)
Added: Sunday, September 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 pounds soaked baccalà (this is about 2 1/4 pounds unsoaked)
A small bunch parsley, minced
Oil for frying
Flour
Salt if need be
Lemon wedges

Directions:
Directions:
Frying baccalà is simplicity in itself. Once you have soaked it (see instructions if you have never done it) cut it into 1 by 3-inch pieces. Flour them, fry them in hot oil, drain them well on absorbent paper, salt them if need be and serve them with lemon wedges and sprigs of parsley as garnish.

Personal Notes:
Personal Notes:
Since it is salted, all baccalà requires soaking before it can be used. Salted baccalà comes 1/2 to 1-inch thick, in 3 to 6-inch wide slats that are 12 to 18 inches long (7-15 by 30-45 cm), and are white on the flesh side. The flesh should be pliable, compact, and not feel woody; you should try to select a piece of uniform thickness so it will soak evenly. To prepare it, rinse the salt off it and soak it in cold water for 12 or more hours, depending upon its thickness (refrigerate it in hot weather), changing the water 2-3 times daily. If you have purchased cod with skin and bones once it has soaked skin it, pick out the bones, and it's ready for use. This is usually served on Christmas Eve.

 

 

 

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