Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Baccala (salted cod) - soaked for 48 hours In several changes of water, drained and chopped

  2. 1 cup 146g / 5.1oz Bread crumbs

  3. 4 Beaten eggs

  4. 2 Garlic cloves - sliced

  5. 4 tablespoons 60ml Finely-chopped parsley Salt - to taste Freshly-ground black pepper - to taste

  6. 2 Extra-virgin olive oil - for frying

  7. 2 Lemons - cut into wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large bowl, combine the baccala, bread crumbs, eggs, garlic, parsley, salt, and pepper, and mix well but do not over-mix. Refrigerate for 30 minutes, and then form the mixture into 1-inch balls. In a tall-sided pot, heat the olive oil to 375 degrees. Add a few balls at a time to the hot oil and cook until uniformly golden brown, about 5 minutes. Drain on paper towels and serve with the lemon wedges alongside.


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