How to cook Italian Fried Codfish

How to cook Italian fried codfish!

baccalà-www.learnitalianwithme.itHi guys & welcome back to my blog! In this video I’ll show you how to cook Italian fried codfish, the so called “his majesty the Baccalà”!

It’s a very traditional and tasty recipe that we use to cook on Christmas eve dinner the 24th of December

It’s widespread above all in Campania and there are many recipe about the Baccalà, in this video I’ll show you hot to cook it fried!


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Ingredients

  • Codfish 500 gr
  • 3-4 tablespoons flour
  • Seed oil

 

Preparation

Preparation is done simply desalinating the codfish for at least two days.

Dry well the codfish and then cut into pieces; floured each side and place them on a  plate then fry it in hot seed oil; maintaining the low heat, fry for at least 4 minutes per side, turning them frequently and keeping the pieces well spaced.

Once cooked, remove from the oil and place on kitchen paper in order to drain them; serve hot.

 

What will you cook for Christmas eve dinner?

If you want to learn how to cook this and many other Italian recipes, check out my cooking course I COOK ITALIAN


 

Ita

 Ingredienti

  • Baccalà 500 gr
  • 3-4 cucchiai di farina
  • Olio di semi

Preparazione

La sua facile preparazione avviene semplicemente dissalando il baccalà per almeno 2 giorni tenendolo a bagno in acqua fredda e cambiando l’acqua almeno due volte al giorno.

Asciugate bene il baccalà e poi tagliatelo a pezzetti; infarinate ognuno di essi  e disponeteli mano a mano su un piatto poi friggeteli in abbondante olio d’oliva caldo; mantenendo il fuoco basso, friggeteli pochi per volta per almeno 4 minuti per parte rigirandoli spesso e mantenendo i pezzetti ben spaziati tra di loro.
A cottura avvenuta, toglietelo dall’olio e ponetelo a sgocciolare su della carta assorbente da cucina; servitelo ancora caldo.

Cosa ne pensate di questa ricetta?

E voi cosa cucinate per la vigilia di Natale?

Se volete imparare a cucinare questa e molte altre ricette Italiane date un’occhiata al mio corso di cucina:

I COOK ITALIAN

 

 

 

 

 

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