Frying baccalà is simplicity in itself. And like fried cod, fried baccalà is very tasty.

See Also

About baccalà and many other recipes

On Selecting Fresh Fish

La Galleria del Pesce

Ingredients

• 2 1/2 pounds (1.2 k) 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

• Prep Time: 10 minutes
• Cook Time: 20 minutes

• Total Time: 30 minutes
• Yield: 6 servings fried Baccala'

Preparation

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.

The wine? Something light, white, and crisp, for example a Trebbiano from Emilia Romagna or a Galestro from Tuscany.