Baccala Fritto con Pastella

December 28, 2009 | In: Appetizer

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Fried Cod Fish. Cod fish is a common ingredient in Italian cusine during Christmas time. As tradition calls, I make Baccala Fritto con Pastella (fried cod fish) every year as the fifth course of the Christmas Eve dinner.

Serving: 4 people


4lb salted dry cod (without the bones)

1 bottle of beer (12 fl oz.)

4 cups flour

2 oz. cake yeast

1 egg

3 tbsp. extra virgin olive oil (EVOO)

Vegetable Oil for frying

Salt and Pepper to taste


This recipe requires that you soak the salted dried cod fish in water for 3 days. Change the water of the fish twice a day. Once the fish is ready, you can start the recipe.

In a mixing bowl, melt the yeast with warm water,  add the EVOO. Add the beer and slowly add the flour and mix on low speed.  Add salt and pepper.

Mix very well for 10 minutes on medium speed. The consistency should be sticky.

Cover the bowl with the clear plastic wrap. Let it rise for two hours to allow the dough to double.

Dry the cod with a paper towel to remove the excess water. Cut the cod in small squares approximately 1.5 inches.

Add the cod to the flour mixture and coated it. Piece by piece add the cod fish to hot oil.

Fry until golden brown.

Buon Appetito!

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