Fried Baccala`

Fried Baccala` with Roasted Hot and Sweet Peppers

Baccala` is the Italian winter fish! It's a tradition for us Italians to make this around Christmas time and throughout the winter because way back when, they used to preserve the fish with salt before refrigeration. Nowadays we eat this as a delicacy!

Ingredients:

• Filet of Salt Cod
• Flour
• Canola Oil

Make sure to buy a tick, big filet of salt cod  - the whiter, the fresher. The thicker, the better.

Preparing the Baccala` - this takes a few days, so be patient!

Cut the Baccala` into pieces with a scissor, however big you want to serve/eat. Rinse and submerge in a big container with fresh water. Change the water 1-2 times per day, for about 3 days. It depends on the thickness of the fish - usually the center is thicker so those will need longer to dehydrate than the thinner end pieces. It may take you a few tries to get it to taste just right, slightly salty and fluffy.

Carefully place in frying pan

Once the baccala` is hydrated, give each piece a final rinse and pat dry with a paper towel. Coat all sides of the baccala` in flour. In a large skillet, heat canola oil and gently place in the pieces of fish -The baccala` is so tender and delicate that it falls apart easily. Pan fry on each side for a few minutes, until golden. Once ready, place on a plate lined with paper towel to soak up the excess oil.

Flip once golden

Serve immediately with a refreshing salad, vegetables, etc! Tonight we paired the baccala` with a salad of hot and sweet roasted peppers.