Caputo’s Fried Baccala

2 lbs dried salted cod
oil for frying

The batter:
3 eggs
3-4 Tbl. water
salt & pepper to taste
self-rising flour

The Garnish:
Parsley sprigs
lemon slices

Soak cod in cold water in the refrigerator for 3 days, changing the water three times daily to remove salt. Remove cod from water & drain well.

Prepare the batter:

In a bowl lightly beat the eggs with the water until fluffy. Add enough flour & mix to make a medium thick batter. Adjust the seasoning and set aside. In a large skillet or frying pan, pour enough oil to cover the bottom up to 1/2 inch. Heat over high heat until it reaches the smoking point. Dip the cod pieces one by one into the batter and drop into the hot oil (380 F). Fry, until lightly browned on both sides (approx. 4 min. on each side over a medium heat). Remove with a slotted spoon & drain on paper toweling. Arrange in a platter and garnish with parsley sprigs and lemon slices. Serve the dish hot with Skordalia (garlic sauce), fresh vegetable salad or Horta (boiled greens).
Skordalia (garlic sauce/dip)
3-4 garlic cloves
1/2 tsp. salt
2 large potatoes, cooked, peeled and diced
1/4 cup white vinegar
1/4 cup water
1/3 cup olive oil

Place all ingredients in food processor and mix until a smooth paste. Serve with fried foods and boiled vegetables.

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