Baccala Fritta alla Santa Elisabetta
 

Baccala Fritta alla Santa Elisabetta

2 lbs. of salted cod
Flour
1/2 cup of extra virgin olive oil
Lemon juice (2 lemons)
Fresh parsley-chopped
Pepper
3 eggs

Bath the salted cod (baccala) in a pot of cold water for two days to
reduce the salt content. When ready heat 1 inch of olive oil in a deep
skillet, dip the baccala in flour and shake off the excess. Fry until
golden, drain on paper towels, and serve with lemon wedges. Alternative
method: Make a marinade with olive oil, lemon juice and pepper. Cut the
baccala into 2 inch pieces, and marinate overnight. Prepare batter by
beating eggs together with 3 Tbsp of flour, salt and pepper. Heat the
olive oil in a deep skillet Dredge the baccala in flour and dip into the
batter. Fry until golden on both sides.

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Ciao-Ciao!
Adriana

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