Salt Cod Fritters (Frittelle di Baccalà)
Ingredients
Yield: approximately 15 fritters
- 450 g (1 lb) desalted salt cod
- 200 g (approx. 3/4 cup + 1 tbsp) ice-cold water
- 100 g (approx. 3/4 cup) all-purpose flour (Italian "00" flour)
- 50 g (approx. 1/3 cup) rice flour
- 2 g (approx. 1/2 tsp) instant baking powder (unsweetened/savory)
- Fine salt, to taste
- 1 pinch freshly ground black pepper
- 2 sprigs fresh marjoram
For Frying
- Peanut oil, as needed
Instructions
- Begin by preparing the salt cod. Ensure it has been properly desalted beforehand. Use a very sharp knife to remove the skin from the fillet by sliding the blade parallel to the flesh. Cut the fish into strips, then into cubes, and finely chop it with the knife.
- Once coarsely minced, transfer the fish to a small bowl and mix in the fresh marjoram leaves.
- In a separate bowl, sift together the all-purpose flour, rice flour, and baking powder.
- Gradually pour in the ice-cold water while whisking continuously until you achieve a smooth, lump-free batter. Fold in the prepared salt cod and stir until well combined.
- Season with a pinch of freshly ground black pepper and, if necessary, a pinch of fine salt (taste first, as salt cod can retain some saltiness). Cover the bowl with plastic wrap and let the batter rest in a cool place for about 20 minutes.
- After the resting time, heat plenty of peanut oil in a large, deep pot or pan until it reaches 175°C (347°F). Use a kitchen thermometer to monitor the temperature.
- Once the oil is hot, take a spoonful of batter using two spoons (dip them briefly into the hot oil beforehand to prevent sticking) and gently drop the portion into the oil. Fry in small batches to avoid lowering the oil temperature, cooking for about 6 to 7 minutes while turning the fritters frequently.
- When the fritters are crisp and golden brown, remove them with a slotted spoon and drain on a tray lined with paper towels to absorb any excess oil. Repeat with the remaining batter and serve the salt cod fritters piping hot!