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    Home » Main Dishes » Fish/Shellfish

    Fried Baccala (Salted Cod Fish)

    Published: Dec 19, 2018 · Modified: Dec 17, 2020 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    Fried Baccalà (Salted Cod Fish) is a Christmas Eve tradition for many Italians! Learn how to prepare this pan-fried salted cod with a simple, delicious batter. It's one of my best fish recipes!

    Photo of plate of Fried Baccala (Salted Cod Fish) with lemon wedge

    (This post is sponsored by the Norwegian Seafood Council. All opinions are my own.)

    Have you heard of baccalà? In many Italian families, Christmas Eve isn’t complete without this special cod fish.

    It’s a tradition so old, it dates back to the days of no refrigeration. A time when salt was used to preserve food.

    hand holding a dried salted cod fish in front of a plate and apron That’s why baccalà is sold frozen, dried and salted. Many grocery stores carry it each December, so eager Italians (and other fish fans) can bring it home and begin the age-old process of rehydrating the cod.

    This involves soaking the baccalà in water for about four days, changing the water 2-3 times a day to desalt it. It’s a relatively painless labor of love, one that I’ve now embraced after a decades-long avoidance of baccalà.

    overhead photo of salted cod fish soaking in a large bowl of water beside a red apron You see, my hubby’s family, hailing from Calabria, includes baccalà every year as part of its Feast of the Seven Fishes on Christmas Eve.

    I’d never heard of baccalà, since my family from Naples never makes it. Our Christmas Eve feast includes octopus, calamari and shrimp.

    So, a long time ago, as a young twenty-something, I nervously took a bite of baccalà and decided I didn’t care for it.

    Maybe the piece I tried was too salty. Or maybe I was too stuffed with pasta to enjoy it.

    overhead photo of fried baccala (salted cod fish) with lemon wedge Anyway, I decide cod wasn’t for me. Fast forward to 2014, when a store clerk convinced me to try fresh cod.

    That’s when I made this buttery cod with Parmesan and swooned. So did my family, and eventually, Cooking with Mamma C readers around the world.

    Cod became my favorite fish! I began preparing it in various ways, such as Skillet Cod With Tomatoes and deep-fried Beer-Battered Cod. 

    So, when I had the opportunity to partner with the Norwegian Seafood Council and learned Norway is one of the largest sources of baccalà in the world, I had to give this salted, dried cod another chance.

    Photo collage of ingredients and cooking Fried Baccala in a panI’m so glad I did!

    This baccalà is delicious. It’s prepared with a simple batter of seasoned flour and beaten eggs, pan-fried in avocado oil and topped with a squeeze of lemon.

    And not a speck of salt is used in the recipe, since the cod is pleasantly salty already. It’s perfection.

    Photo of hand holding bitten piece of Fried Baccala (Salted Cod Fish)Baccalà is going to become an annual holiday tradition in our house. My hubby is so happy!

    More cod recipes to enjoy

    • Pan-Fried Cod (Easy!)
    • Baked Cod with Bread Crumbs and Butter
    • Atlantic Cod with Coffee Butter
    • Broiled Cod with Paprika
    • Oven-Fried Cod (Crispy & Delicious!
    • How to Cook Cod

    Enjoy!

    P.S. The Norwegian Seafood Council offers recipes, nutritional information and tips on shopping for fish and preparing it. Visit fromnorway.com to learn more.

    (Recipe source: Cooking with Mamma C)

    Fried Baccala (salted cod fish) on a plate with a lemon wedge on a plate

    Fried Baccalà (Salted Cod Fish)

    Fried Baccalà (Salted Cod Fish) is a Christmas Eve tradition for many Italians! Note, you'll need to soak the cod for 4 days before starting this recipe.
    4.84 from 6 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 16 minutes
    Total Time: 31 minutes
    Servings: 8
    Calories: 399kcal
    Author: Mamma C

    Ingredients

    • 2 pounds baccalà (skin and bones removed; see notes)
    • 2 extra-large eggs (beaten)
    • ¾ cup all-purpose flour
    • ⅓ teaspoon black pepper
    • 1 ½ cups avocado oil (or corn oil; see notes)
    • Lemon wedges for serving
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    Instructions

    • When you bring the dried baccalà home from the store, rinse it to remove some of the salt. Place the baccalà pieces in a large bowl and add enough cold water to cover the fish by at least two inches. Refrigerate it for four days, changing the water every 8 hours (2-3 times a day).
    • When you’re ready to cook the skinned and deboned baccalà, rinse it and pat it dry with paper towels or a lint-free kitchen towel.
    • Use kitchen scissors to cut the fish into smaller pieces 3-to-5 inches long and 2 or 3 inches wide.
    • Beat the eggs in a shallow bowl. Add the flour to a dinner plate and stir in the black pepper.
    • Set up an assembly line from left to right with the baccalà, the beaten eggs, the flour and a large platter or pan to hold the fish.
    • Dip each piece of cod in the eggs, letting the excess drip off. Then, place the baccalà in the flour, patting on the flour with the back of a fork. Flip the fish and flour the other side. Let any excess flour fall off and add the fish to your platter in a single layer.
    • Add your avocado oil to a 12-inch frying pan and heat it on medium high. When the oil temperature reaches 350 degrees F (test it with an instant thermometer or just wait until it’s starting to ripple), add about half the baccalà to the pan in a single layer. (You will need to fry it in two batches.)
    • Fry the first side for 3-4 minutes (or less for thin pieces). Flip over the fish and fry the second side for another 3-4 minutes (or just 2 minutes for thin pieces). It’s a good idea to remove a thick piece to a plate and cut it open to see if it’s done. The fish should flake easily and not look shiny.
    • Place the fried baccalà on a cooling rack positioned over paper towels to drain. (This prevents sogginess.) If you don’t have a cooling rack, you can drain the baccalà on a platter lined with paper towels.
    • Squeeze lemon juice onto the baccalà and serve immediately for the crispiest texture.
    • Store leftovers in the refrigerator for up to three days. Leftovers are delicious slightly warmed in the microwave and served with mayo for dipping, or in a sandwich.

    Video

    Notes

    • Some grocery stores sell the baccalà already skinned and deboned. If the baccalà you buy still has the skin and bones, wait until you’ve soaked the fish for four days before removing them.
    • Peel the skin off with your hands. Rub your thumbs all over the fish to feel for the bones. Use kitchen scissors to cut the flesh along each side of the bone, then pull out the bone with your fingertips or tweezers. It’s easier to find the bones once the fish is cut into smaller serving pieces.
    • You need to use cooking oil with a high smoke point for frying the fish. Olive oil is not recommended for frying. Avocado oil is a healthy choice and lends great flavor.

    Nutrition

    Calories: 399kcal | Carbohydrates: 9g | Protein: 73g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 213mg | Sodium: 265mg | Potassium: 1681mg | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 189mg | Iron: 3.6mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!
     
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    Reader Interactions

    Comments

    1. Cookilicious

      December 19, 2018 at 6:26 pm

      ideal for large gatherings! Pinning it.

      Reply
      • Mamma C

        December 19, 2018 at 8:29 pm

        Hi Priya - Yes, serve platters of this baccalà, and people will be very happy! Thank you!

        Reply
    2. Veena Azmanov

      December 19, 2018 at 2:23 pm

      5 stars
      I am a lover of fish and this dish looks amazing and delicious. Good try for a Party.

      Reply
      • Mamma C

        December 19, 2018 at 2:50 pm

        Hi Veena - Yes, this is perfect for gatherings! Thanks!

        Reply
    3. tayler

      December 19, 2018 at 2:13 pm

      5 stars
      Thanks for that fun fact about the Norway Seafood Council! What a fun recipe

      Reply
      • Mamma C

        December 19, 2018 at 2:21 pm

        Hi Tayler - It is really fun to make, and the fish from Norway is delicious!

        Reply
    4. Rebecca | Let's Eat Cake

      December 19, 2018 at 1:59 pm

      Fish and chips is one of my favorites! Love this recipe - thank you!

      Reply
      • Mamma C

        December 19, 2018 at 2:06 pm

        Hi Rebecca - Italian fish and chips right here! Enjoy!

        Reply
    5. Lisa |

      December 19, 2018 at 1:40 pm

      5 stars
      My family is from the West Indies and salt cod is a staple on all the Caribbean islands. This looks like a great main course -- who doesn't like crispy fish??? My family would dive right into your recipe. Our salt cod tradition is accras de morue which is a salt cod fritter -- it's got a kick to it -- we have them with cocktails. Wish we could get together for a baccala party!

      Reply
      • Mamma C

        December 19, 2018 at 2:05 pm

        Hi Lisa - Your family's cod fritters sound delicious! I wish we could have a party together too!

        Reply

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