Fried Baccala made with dried Salted Codfish - Dairy Free, Egg Free

Fried Baccala

Fried Baccala, Egg And Dairy Free Fried Dried Salted Cod
https://youtu.be/bNxVaLEx2wQ

Fried Baccala - Egg Free, Dairy Free
Fried Cod Fish Using Dried Salted Cod Fish

Baccala is the main attraction at an Italian dinner table on a Good Friday where we abstain from eating meat. It is also eaten on Christmas Eve where we focus on fish as the main star.
However, Baccala needs preplanning as the fish is purchased dried and salted and will need a few days to rehydrate.
Purchase your cod at least 4 days before you want to cook it.
Begin by cutting it into pieces that are all relatively the same size and thickness.This will ensure that they will rehydrate evenly.

Day 1 - Once cut, place your salted, dried fish in fresh water. Cover and refrigerate and soak overnight.
Day 2 -Same time next day, change the water, refill container with fresh water, and back in fridge it goes. You may need to set a reminder as changing the water is an important process that eliminates the salt from the fish.
Day 3 - change water, refill with fresh water and refrigerate overnight.
Day 4- Fish should be ready to fry. Do a taste test. If your fish is still too salty, leave in water little longer.

The fish is now rehydrated.
Before we fry it, it needs to be dredged in flour that is seasoned with pepper, garlic powder and dried parsley. Only salt it if needed.
Fish goes from flour straight into frying pan that is coated with any type of vegetable oil. I usually use canola oil. Fry on medium heat. Fish needs awhile to cook through and through so it needs to be monitored constantly. Do not walk away. You will need to add oil as needed.
The goal is to get a crispy exterior. 4 to 5 minutes on each side, depending on its thickness, should give it that beautiful golden colour and crispy exterior.

Go to Gina ‘s Bella Cucina YouTube Channel for more delicious Italian recipes.
If you have any questions, please leave  in the comment section.