| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Baccala fillets (without bones), soaked 2 days changing water twice daily |
| 1 1/2 |
c |
Flour |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt, plus 1 tsp |
| 2 |
tb |
Virgin olive oil, plus 1/2 C |
| 1 |
qt |
Olive oil, for frying |
| 3 |
|
Lemons, plus |
| 1 |
|
Cut in wedges for garnish |
| 1 |
ts |
Sugar |
| 1 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Drain baccala and pat dry, checking for bones but leaving intact any skin
pieces. Cut baccala into 3-inch by 1-inch pieces and set aside. In a medium
mixing bowl, whisk together flour, water, baking powder, 1 teaspoon salt
and two tablespoons virgin olive oil until very smooth.
In a 6-inch deep frying pan, heat 1 quart oil to 370 degrees.
Dip baccala into batter and drop into oil, 2 to 3 pieces at a time, and fry
until golden brown on all sides, about 6 to 7 minutes. Remove and drain on
paper towels. While pieces are frying, quarter 3 lemons and remove the
seeds. Chop roughly and place in food processor with remaining 1/2 cup of
olive oil, teaspoon of salt, sugar and pepper and blend until smooth and
thick. Pour lemon pesto into serving bowl. When all baccala is cooked,
serve immediately with lemon wedges and lemon pesto dipping sauce.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #517 by Sue
<suechef@sover.net> on Mar 14, 1997
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