Baccalà alla romana
Baccala alla romana
Baccalà alla romana
Salt cod in Roman style
The Baccalà alla romana, the Roman style salt cod is served in restaurants all year round. Cut into small pieces and fried in a dough, it is one of the most traditional Roman dishes:
Ingredients (4 people):
600g cod
100g flour
water
pepper
oil
Preparation:
Soak the cod in water for about 2 days in the refrigerator and change the water several times. Now wash the fish in water, rinse off the salt and drain well. Cut the fish into 2 cm thick slices and let the water drain again. Stir the flour and water into a non-liquid dough. Heat the oil in a skillet or deep fryer, roll the fish pieces in the dough and fry them for 10 minutes in the hot oil. Drain on kitchen paper, season with pepper and serve warm.
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