Fried Baccala

by Lisa Marie Rosati on January 6, 2013

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This is a shout-out to all the Italian’s in the HOUSE! Serving baccala’, or salt cod, on Christmas Eve is an old Italian tradition. I love tradition and I love my heritage, so you bet your boo-tay I make baccala’! Look for baccala’ that’s at least one inch thick, white with a slight yellow tint and it should not appear too dry. Generally, the rule of thumb is to soak the baccala’ is three days BUT I soak my baccala’ for five days changing the water every day. If you soak it for five days it will NOT taste fishy. Baccala’ tends to be in the markets during the winter months so that’s when we eat it! I have found that a deep fryer makes preparing a dish like this a snap and the fish is less heavy with oil.


8 1/4-pound pieces of boneless baccala’ (salt cod)
olive oil or grapeseed oil ( I used grapeseed oil, it has a higher flashpoint)
3/4 cup Carbquick (low carb flour)
1 teaspoon fresh ground pepper
1 lemon, washed and cut into wedges

coating the baccala


  1. Place the baccala’ in a large bowl and pour in enough water to cover by 2 inches. Set aside in a cool place, or in the refrigerator, and soak for 5 days, changing the water daily (I use purified water from my water distiller).
  2. Remove the fish from the water, rinse and let sit in a bowl to dry off a bit.
  3. Heat oil in a large fry pan (I use a deep fryer – soooo much easier) until hot but not smoking approximately. 375 degrees F. Note: It is crucial that the oil be hot enough or the baccala’ will be heavy and oily (yuk!).
  4. Mix the Carbquick (flour) with pepper in a large plate. Cut the baccala’ into 3″ x 4″ sized pieces put in Carbquick mixture, turning to coat each side completely.
  5. Fry in the hot oil until golden, 3 to 4 minutes on each side, turning to cook all sides (if your deep frying like me – disregard turning pieces).
  6. Transfer to a large plate lined with white paper towels and set aside for 10 minutes to drain the excess oil.
  7. Serve with lemon wedges and mangia!

fried baccala and lemon wedges


For more scrumptious, traditional Italian recipes check out this cookbook. It’s fabu!

The low carb flour I used as flour in this recipe is Carbquick