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Baccalà in pastella
A tasty dish, simply made: fried salt cod, golden in batter. A quick and delicious second course.
Ingredients
Equipment
Method
- Aside from preparation and cooking time, allow 2 hours for the batter to rest.
- Before proceeding, rinse the salted cod under running water to further desalt.
- Dissolve the brewer's yeast in a small amount of lukewarm water.
- In a bowl, sift the flour, add the egg, the dissolved brewer's yeast, a pinch of salt, and the wine.
- Mix thoroughly with a wooden spoon or a whisk.
- If the mixture is too thick, dilute it with a few more tablespoons of wine.
- Cover the bowl with a cloth and let the batter rest for two hours.
- Drain the salted cod and pat dry with paper towels.
- Cut into pieces and immerse each piece in the batter, turning it several times to coat completely.
- Heat enough oil in a pan and, when it reaches a high temperature, fry a few pieces of cod at a time. 5 minutes per side.
- As they turn golden and crispy, remove and drain on paper towels, lightly salt, and serve.
- Keep warm until all the fish has been fried.
- Serve the fried cod pieces on a preheated serving plate.
