Baccalà Fritto

Baccalà fritto is a classic Italian antipasto consisting of salt cod that has been rehydrated, cut into pieces, battered, and deep-fried until golden and crisp. The dish originates in the coastal regions of Italy, particularly in the south and along the Tyrrhenian coast, where preserved fish was historically a staple. The key ingredient is baccalà—dried, salted cod that must be soaked for 24 to 48 hours, with the water changed several times, to remove excess salt and rehydrate the flesh. A great version is distinguished by a light, airy batter, often made with flour, water, and a touch of sparkling water or beer, which yields an exceptionally crunchy exterior that shatters when bitten. The fish inside should be tender, flaky, and perfectly seasoned, never greasy or overly salty.

In Santa Marinella, Italy, Tavola Azzurra 2 is highlighted by the creator Cucina con Ruben as a venue that serves an exemplary baccalà fritto. Regional variations exist throughout Italy: in Rome, the batter may be thinner and the pieces smaller, served as a street food; in Naples, the fish is sometimes dusted with semolina before frying for extra texture; and in Liguria, it is often accompanied by a squeeze of lemon or a side of creamy polenta. Across all versions, the dish celebrates the transformation of a humble preserved ingredient into a beloved coastal specialty.