Baccala Fritto a la Santa Elisabetta
2 lbs. of salted cod
1/2 cup of olive oil
lemon juice (2)
1• Bath baccala in a pot of cold water for two days to reduce the salt content. Change water two or three times a day.
2• When ready heat 1 inch of oil in a deep skillet/dip baccala in flour, and shake off excess/fry until golden,drain on paper towels, and serve with lemon wedges. or
3 • Make a marinade with oil, lemon juice and pepper/cut baccala into 2 inch pieces, and marinate overnight. Prepare batter by beating eggs together with 3 tbls. of flour,salt, and pepper/heat oil in a deep skillet/dredge fish in flour, and dip into batter/fry until golden on both sides.