Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Boneless baccala fillets - soaked in refrigerat For 2 days in several changes of water

  2. 1 1/2 cups 93g / 3 1/3oz Flour

  3. 1 1/2 cups 355ml Water

  4. 1 tablespoon 15ml Baking powder

  5. 2 teaspoons 10ml Salt - divided

  6. 2 tablespoons 30ml Extra-virgin olive oil - plus

  7. 1/2 cup 118ml Extra-virgin olive oil - plus

  8. 1 Extra-virgin olive oil - for frying

  9. 3 Lemons - quartered, plus

  10. 1 Lemon - cut in wedges

  11. 1 teaspoon 5ml Sugar

  12. 1 teaspoon 5ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Drain the baccala and pat dry, checking for bones but leaving intact any pieces of skin. Cut the baccala into 3-inch by 1-inch pieces and set aside. In a medium mixing bowl, whisk together the flour, water, baking powder, 1 teaspoon salt and 2 tablespoons extra-virgin olive oil until very smooth. In a 6-inch deep frying pan, heat 1 quart oil to 370 degrees. Dip the baccala into the batter and drop into the oil, 2 to 3 pieces at a time, and fry until golden brown on all sides, about 6 to 7 minutes. Remove and drain on paper towels. While the pieces are frying, quarter 3 of the lemons and remove the seeds. Chop roughly and place in the food processor with the remaining 1/2 cup of olive oil, teaspoon of salt, sugar and pepper and blend until smooth and thick. Pour the lemon pesto into the serving bowl. When all the baccala is cooked, serve immediately with lemon wedges and lemon pesto dipping sauce. This recipe yields 4 servings. Description: "{Pezette Di Baccala Con Pesto Di Lemone}"


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