RomanItalian
Fried Baccalà Fillets
by Cucina con Ruben · 548K subscribers on YouTube
Crispy fried baccalà fillets in a magical beer and rice flour batter, a Roman tradition.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- medium
Ingredients
7 items- 100 gFlourVery cold
- 100 gRice FlourVery cold
- 200 mlIced BeerIce-cold
- 100 mlSparkling WaterSparkling water
- 500 gFresh Desalted Salt CodDesalted fresh cod, skin on
- 1000 mlSeed OilFor frying, heated to 180°C
- 2 pcsLemonCut into wedges for serving
Method
- Mix equal parts of 00 flour and rice flour in a bowl, ensuring they are very cold.
- Add ice-cold beer and sparkling water to the flour mixture, stirring until you get a smooth batter that coats a spoon and drips slowly.
- Optionally let the batter rest in the fridge for about 30 minutes.
- Take desalted fresh baccalà (cod) and cut it into fillets, keeping the skin on for more flavor.
- Heat seed oil to 180°C (350°F) in a deep fryer or pot.
- Test the oil by dropping a bit of batter; if it floats, the oil is ready.
- Dip each baccalà fillet into the batter, coating evenly, then carefully place into the hot oil.
- Fry until golden and crispy, then remove and drain on paper towels.
- Serve immediately with lemon wedges.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
