🇮🇹 Italian · Appetizer
🐟 Frittelle di Baccalà
Frittelle di Baccalà
Crisp, golden salt cod fritters, a beloved Neapolitan street food and Christmas Eve tradition, the flaked fish bound simply in a light batter and fried until puffed.
These fritters are a fixture of Naples' Christmas Eve table, when tradition calls for a meatless feast built around the sea, and their crisp, savory exterior giving way to tender, flaky cod inside makes them equally popular as an everyday street food.
Ingredients
Equipment: Large bowl for soaking, Deep frying pan
- 800 g (1.75 lb) dried salt cod
- 250 g (2 cups) all-purpose flour
- 10 g (2¼ tsp) active dry yeast
- 300 ml (1¼ cups) warm water
- Fresh parsley, chopped
- Freshly ground black pepper
- Vegetable oil, for frying
- Lemon wedges, for serving
Method
- Soak the salt cod in cold water for 24-48 hours, changing the water several times to remove excess salt.
- Drain, remove any skin and bones, and flake the fish into small pieces.
- Dissolve the yeast in the warm water and let sit for 5 minutes.
- Whisk the flour into the yeast mixture to form a smooth, thick batter, and let rest for 30 minutes until slightly bubbly.
- Fold the flaked cod, parsley, and black pepper into the batter.
- Heat vegetable oil to 180C (350F).
- Drop spoonfuls of the batter into the hot oil and fry in batches until deeply golden and puffed, about 3-4 minutes.
- Drain on paper towels and serve hot with lemon wedges.
Chef Tips
- Soaking the cod thoroughly and changing the water several times is essential to remove excess salt.
- Letting the batter rest allows the yeast to create a lighter, airier fritter.
- These are best served immediately while still hot and crisp.
Common Mistakes to Avoid
- Not soaking the cod long enough, resulting in an overly salty fritter.
- Skipping the batter's resting time, missing the light, airy texture the yeast provides.
- Frying at too low a temperature, resulting in greasy rather than crisp fritters.
Nutrition (per serving)
Health Benefits
- A good source of lean protein and calcium from the salt cod, best enjoyed as an occasional treat given the frying.
Cultural Note
Frittelle di baccalà are a beloved fixture of Naples' Christmas Eve feast, when tradition calls for a meatless meal built entirely around seafood.
Storage & Serving
Storage: Best eaten fresh; refrigerate leftovers for up to 1 day.
Reheating: Reheat in a hot oven to help re-crisp; avoid the microwave.
Serve with: Lemon wedges, As part of a Christmas Eve seafood spread