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.
Use kitchen scissors to cut the fish into smaller pieces 3-to-5 inches long and 2 or 3 inches wide.
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.