Crispy Salted Cod Fish Fritters Recipe

Welcome to the delicious world of Crispy Frittelle di Baccala! If you're looking for a taste of authentic Italian tradition, these fried salted cod fish fritters are an absolute must-try. Originating from the Mediterranean, these savory bites are a staple in many Italian households, especially during holidays and gatherings. Imagine light, airy fritters with an irresistibly crispy exterior, giving way to a tender, flavorful interior bursting with the essence of cod, fresh herbs, and just the right touch of onion and garlic.
This recipe isn't just about frying fish; it's about celebrating simple, quality ingredients and time-honored techniques. Whether you're a beginner eager to explore Italian cuisine or an experienced baker looking for your next culinary adventure, we'll guide you through every step to ensure your Frittelle di Baccala are perfectly golden, incredibly flavorful, and truly unforgettable. Forget your preconceived notions about salted cod fish; once you try these, you'll understand why they're so beloved. Get ready to dive into a recipe that promises to be a new family favorite!

Ingredients

• 1 lb (about 450g) dried salted cod fish
• 2 medium Yukon Gold potatoes, peeled and quartered
• 1 cup all-purpose flour
• 1/2 cup water (or milk for a richer batter)
• 1 large egg
• 1/4 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1/4 small onion, finely grated or minced
• 1 teaspoon baking powder
• Salt and freshly ground black pepper to taste
• 4-6 cups cooking oil best for deep frying (such as vegetable, canola, or grapeseed oil)

Directions

1. Soak the Salted Cod (The Most Important Step!)
   1. Place the dried salted cod fish in a large bowl and cover it completely with cold water. Make sure there’s plenty of extra water, as the cod will swell.
   2. Refrigerate and soak for 24 to 48 hours, changing the water every 8-12 hours. This process removes excess salt and rehydrates the fish. For perfect soaking, taste a tiny piece of the cod after 24 hours – it should still be slightly salty but not overwhelmingly so. If it's still too salty, continue soaking and changing the water.
2. Prepare the Cod and Potatoes
   1. Once soaked, drain the cod and rinse it thoroughly under cold water. Pat it dry with paper towels.
   2. Bring a pot of water to a boil. Add the soaked cod and boil for about 10-15 minutes, or until the fish flakes easily.
   3. In a separate pot, boil the Yukon Gold potatoes until very tender, about 15-20 minutes. Drain well.
   4. Drain the cooked cod, let it cool slightly, then flake it into small pieces, removing any skin or bones.
   5. Mash the cooked Yukon Gold potatoes until smooth.
3. Prepare the Batter
   1. In a large bowl, combine the flaked cod, mashed potatoes, all-purpose flour, chopped parsley, minced garlic, grated onion, baking powder, and black pepper.
   2. In a separate small bowl, whisk together the water (or milk) and the egg.
   3. Pour the wet ingredients into the dry ingredients and mix well until a thick, cohesive batter forms. The mixture should be firm enough to hold its shape when dropped into oil. Taste a tiny bit of the batter and add salt if needed (remember the cod still has some natural saltiness).
4. Frying the Fritters
   1. Choose a heavy-bottomed frying pan for deep frying or a Dutch oven. Pour in 4-6 cups of your chosen cooking oil best for deep frying (like vegetable or canola) to a depth of about 2-3 inches.
   2. Heat the oil over medium-high heat until it reaches 350-365°F (175-185°C). If you don't have a thermometer, you can test for readiness by dropping a tiny bit of batter into the oil frying pan – it should sizzle immediately and float to the surface.
   3. Using two spoons, carefully drop spoonfuls of the batter into the hot oil. Don't overcrowd the pan for deep frying; fry in batches.
   4. Fry for 3-5 minutes per side, or until golden brown and crispy.
   5. For a truly golden and evenly cooked fritter, ensure the oil temperature stays consistent. If it drops too low, the fritters will absorb too much oil; if it's too high, they'll burn outside and be raw inside.
5. Draining and Serving
   1. Once golden brown, use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain any excess oil.
   2. Serve immediately while hot and crispy. These are fantastic on their own, or with a squeeze of fresh lemon, a side of aioli, or a simple marinara sauce.