11/30/2023 0 Comments Salt cod![]() Place the battered salt cod on a paper-towel lined plate to soak some of the oil.Ĭontinue with the rest of the pieces of fish. Turn the fish half way through, If it browns to quickly, the oil is too hot. This will take about 4 to 5 minutes total, or longer if it’s a thicker piece of fish. Place a few pieces of fish into the hot oil and fry until they are cooked through. It should be somewhat thick, and not too runny (you don’t want all the batter running off the fish as you put it in the oil). When it is hot, begin dipping the pieces of fish into the batter. Heat the oil in a pan over medium high heat. The whisking is important. Check out the photo below to see the consistency of the batter. Next, begin adding flour a tablespoon at a time, and whisking for about 4 or 5 minutes once it becomes the right consistency. Mix the milk, water, salt and baking soda together in a large bowl. Rinse and pat dry with paper towel, to remove as much of the water as possible. Step by Step Directions Prepare the fish~ 4 0z (1/2 cup) water (this is for a small amount of salt cod, double all the ingredients for a larger fish).If it is a thick piece of fish, leave it for a minimum of 24 hours (on the countertop is fine) thinner fish can be soaked for 12 to 18 hours. salt cod, presoaked for 18 to 36 hours, depending on thickness (soak the fish in a bowl of water, so that it is completely submersed.NB: you may substitute fresh fish for the salt cod for a regular “fish and chips” type fish dish. Here’s my mother’s recipe for the battered fish, and the salad will be posted soon. You will have to add flour to adjust the consistency, as even the type of flour you use will make a difference. I’ve given guidelines for everything but flour. Please note that we never measure anything when we make the batter in this recipe. Thinner pieces can be soaked overnight for about 12 hours, but thicker pieces will need a minimum of 24 hours or else the fish will taste too salty. ![]() The only thing is you need to soak it before cooking. It’s very easy to prepare, and the fact that it’s dried means you can keep it in your fridge to have it on hand for whenever you want to make it. However, it’s readily available at Italian shops, especially during Lent. ![]() I’ve had some bad fish which makes me realize when people tell me that they don’t like fish, it’s probably because that’s what they’ve had, too.ĭried salt cod, or baccalà, as it’s called in Italy isn’t very popular in the US. I love fish and chips, but like anything else, it has to be good fish and chips, not greasy with a thick batter on fish that smells fishy and doesn’t taste fresh. Italians use it many ways, but the two main dishes my mother makes with baccalà are a fish salad, or this battered (fish and chip style) recipe. Unless, of course, you are of European descent or have an ethnic background where salt cod is normally eaten. I would hazard to say that most people in the US have never tried it. What is baccalà or salt cod?īaccalà is dried cod which has been preserved with salt. Have you ever had baccalà? Well, first we need to discuss what it is. Deep fried, battered salt cod, or baccalà, is a traditional dish that is often made in Italy on Christmas Eve, and during Lent. ![]()
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