RomanItalian
Battered Salted Cod Fillet
by Marco Rufini · 181K subscribers on YouTube
A classic Roman preparation of salted cod (baccalà) fillet dipped in a leavened batter and deep-fried until golden and crispy. The chef demonstrates the technique for the perfect fry, including how to test the oil temperature and how to also fry the skin separately for a crunchy treat. Served with either chickpea cream or a squeeze of lemon.
- Difficulty
- medium
Ingredients
6 items- Baccalà (Merluzzo Salato ed Essiccato)Salted and dried cod fillets, with skin on
- FlourFor dredging the fish
- Pastella LievitataLeavened batter (prepared separately, e.g., with flour, water, and yeast)
- High Oleic Sunflower OilHigh-oleic sunflower oil, for deep-frying
- Crema di Ceci(optional) — Chickpea cream, optional accompaniment
- Lemon(optional) — Lemon wedge, optional squeeze
Method
- Soak the baccalà (salted cod) in water for at least two days, changing the water occasionally, to rehydrate and desalt it.
- Cut the baccalà into fillet portions, keeping the skin on.
- Dredge each fillet thoroughly in flour, shaking off excess.
- Prepare a leavened batter (e.g., from flour, water, and yeast) and dip the floured fillet into the batter to coat evenly.
- Heat high-oleic sunflower oil in a deep pan to 170–180°C (340–350°F). Test the temperature by dipping a wooden stick or a drop of batter into the oil; it should sizzle immediately.
- Carefully lower the battered fillet into the hot oil and fry until golden brown and crispy on both sides, about 3–4 minutes per side depending on thickness.
- Optionally, also fry the baccalà skin separately: dry it, cut into strips, dredge in flour, and fry until crispy.
- Drain on paper towels and serve hot, accompanied by chickpea cream or a squeeze of lemon.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
