The recipe here is American, though it’s based on a traditional Italian recipe typically served on Christmas Eve. This uses that most traditional of Italian Christmas Eve fish, salt cod or baccalà.
Prep time: 20 minutes/Cook time: 20 minutes/Serves: 4-6 (+3 days de-salting)
Ingredients:
12 5x8cm (2×3″) soaked, desalted baccalà fillets
250g (2 cups) of all-purpose flour
4 large eggs, beaten
Vegetable oil
Garlic powder
Dry parsley leaves
Fresh lemon
Freshly-ground black pepper
fresh parsley, chopped
Method:
Cut the dry salted baccalà into 5-8cm (2-3 in) fillets. Soak them in cold water in a large sauce pot for 3 days. Make sure the baccalà is completely submerged in the water; change the water at least twice daily.
Drain the baccalà in a colander. Then pat each fillet thoroughly with a paper towel and dry any excess water before battering.
Beat the eggs in a large bowl; add flour to a separate bowl and season with garlic powder and dry parsley flakes (optional).
Heat the vegetable oil over medium-low heat.
Batter each fillet. First dip them into the egg mixture (allowing the excess egg to drip off). Then pat with flour on both sides.
Fry each battered fillet for 4-5 minutes, or until golden-brown on each side.
Transfer to a flat dish lined with paper towels to absorb excess oil.
Serve hot with fresh lemon, freshly ground black pepper and freshly chopped parsley.
