Calling all Italians not sure what to do with the Baccala you’ve been soaking for days in your freezing cold garage in honor of tonight’s Feast of the Seven Fishes. I think I’ve finally found a way to enjoy Baccala. When in doubt…FRY it!! These Baccala Balls are delicious and my husband says it’s the best Baccala he’s ever had. If my brother-in-law likes them tonight, I’ll know I have a winner. Merry Christmas Eve everyone!! Buon Natale!
I also made a Baccala salad for tonight, simply boiled and dressed with olive oil, capers, kalamata olives, lemon juice, fresh dill, and hot peppers. Simple and yet it gives us some variety!
2 pounds of salt cod, soaked and rinsed for 2 to 3 days and diced into 1/2 inch pieces
1 1/2 cup panko bread crumbs
bunch fresh dill, chopped
bunch fresh parsley, chopped
juice of 1 lemon
salt and pepper
flour for dredging
vegetable oil for frying
dill for garnishing
1 1/2 cups fresh marinara sauce for dipping
1 lemon sliced for serving
Once you have thoroughly soaked and rinsed the salted cod/baccala (I place mine in a large bowl filled with water, covered in a cold place, and change the water 2 times a day, for 2 to 3 days.), dice it into 1/2 inch pieces.
Place the fish in a mixing bowl and add panko, parsley, dill, eggs, lemon juice, and a pinch of salt and pepper.
In the meantime, fill a small frying pan with enough oil to completely submerge the baccala balls. Heat to around 365 degrees.
Form the baccala mixture into balls the size of small limes and roll in flour.
Gently place the balls into the oil and fry until golden brown.
If you are not serving right away, place on a cookie rack on top of a baking sheet and keep warm in the oven. This will prevent your baccala balls from getting soggy.
Serve with fresh lemon slices and marinara sauce for dipping on a bed of fresh dill.