Salt Cod Fritters, or Frittelle di Baccalà in Italian, are a delicious way to start a meal. You can serve them as an appetizer, during a hour, or treat them as a side dish.
Salt cod fritters have roots in many different parts of the world. In fact, it's amazing to see how many different cultures use the product with each country adding their own flair through the use of spices or cooking styles.
It's often found in Northern Europe, the Mediterranean, West Africa, Brazil, and the Caribbean.
What is Baccalà?
Baccalà is cured fish, usually cod, that’s preserved first with salt and then by drying. It's preserved this way to extend the shelf life. Humans have been preserving food, especially fish, in this way for thousands of years.
Salt cod needs to be prepped before you can cook it. Especially since it's cured in salt. It needs to be soaked in fresh water for at least 2 to 3 days and the water should be changed regularly to help since out the salt.
If you cook baccalà and find that it's too salty or tough it's likely a sign that it wasn't soaked for long enough and/or the water wasn't changed frequently enough.
How to Make Salt Cod Fritters
Making salt cod fritters is super easy. The biggest hurdle is making sure you've soaked the salt cod for long enough. On the first day of soaking making sure to change the water as much as possible. This is when the salt concentration will be the highest. Then on the following two days try to change the water every six to eight hours.
Once the salt cod has been soaked it's time to make the batter. You can use just about any beer you like. We've used pale ales and they worked quite well. Do not oversalt the batter. In fact, if you're nervous about the salt cod still being too salty then don't add any salt at all. You can always sprinkle some more on at the end while the fritters are still crispy and hot!
Can I Make Salt Cod Fritters Ahead of Time?
Fried foods are tough because they taste the best and have the desired consistency just after cooking. It's best to make salt cod fritters right before you'll be eating them. If that's not possible you can make them a bit ahead and keep them warm in the oven.
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