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Baccalà Fritto Alla Romana Fritto

Fried Baccalà is a traditional recipe from Rome, and it is served on Christmas Eve. The fried cod is served together with other fried vegetables such as artichokes, broccoli and cauliflower as well as eels. 


For 4 people

300 gr of flour
250 gr of water
olive oil, salt
400 gr of dried cod
oil (suitable for frying)


Prepare the batter:

  1. Put the flour in a bowl and add a bit of cold water, a spoon of oil and a pinch of salt. Mix carefully until it is smooth and fluid. Rest the batter for half an hour.
  2. In the meanwhile, cut the cod (previously soaked) and wipe the water in excess.
  3. Dip the cod pieces in the batter and fry them in the hot oil, few at the time, for roughly 5 minutes.
  4. Carefully dry them on paper towels and serve them with a slice of lemon.

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