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Polpette di Baccala (Salt Cod fritters)

Polpette di Baccala (Salt Cod fritters)
The polpette di baccala is greedy and golden, ideal for an aperitif or a fish-based main course.

Salt Cod fritters are tasty fish based on crunchy bites of cod flavored with an aromatic mince of parsley, chives, and capers.

This recipe is designed for baccala lovers. In this preparation, you will find the unmistakable flavor that characterizes salted cod. Baccala, cod preserved in salt, is one of the most popular foods, especially in the winter months close to the Christmas holidays. Yet, besides taste, this fish reveals extraordinary nutritional properties essential for health, so it can be eaten all year round.

How to prepare cod meatballs

The salted cod must be desalted before cooking it.

This is the procedure for soaking it:

  • Brush the cod and remove the first layer of salt
  • Wash the fish carefully and delicately
  • Then, immerse the cod in a large bowl of cold water and leave it to soak for 24/36 hours, making sure to change the water every 8 hours.
  • If you wish, you can remove the skin at this point by pulling it from the head to the tail (it should come off very quickly).
  • Cut the cod into slices (the smaller the pieces, the less time it will take to desalt the cod)
  • Depending on the size of your cod, resume soaking for another 12 hours

The cod has adequately been soaked; you can now prepare the meatballs.

 First, boil the potatoes in plenty of lightly salted water, drain them when cooked, peel them, and mash them with a potato masher.

Also, boil the cod by immersing it in a pan with cold water and a couple of bay leaves.

Drain the baccala and fray it with your hands; then add the fish to the mashed potatoes, the parsley, chopped chives,  capers, two eggs, and a pinch of salt and pepper. Mix all the ingredients with a spoon, and your mixture will be ready to be put into shape. With the help of two slightly moistened spoons, take part of the mixture and work it until it is compact; dip it into the beaten egg and then into the crumbs, then turn it gently in your hands to give it a spherical shape.

Fry the meatballs in hot oil. When they are golden, drain them with a damp spoon and place them on absorbent paper so that they lose all the excess oil.

Eat them with Sicilian orange and fennel salad. Let me know if you like this recipe.

Polpette di Baccala (Salt Cod fritters)
Polpette di Baccala (Salt Cod fritters)
Polpette di Baccala (Salt Cod fritters)
Cuisine
Courses , ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings 4
Best Season Suitable throughout the year
Description

Polpette di baccala, salt cod fritters, are greedy and golden, ideal for an aperitif or a fish-based main course.

Ingredients
  • 1 pound baccala (salt cod)
  • 10.6 ounces potatoes (boiled)
  • chives (chopped)
  • parsley (chopped)
  • 4 eggs (2 for the mixture and 2 for the breading)
  • capers
  • breadcrumbs
  • salt and pepper
Instructions
    • Boil the potatoes in plenty of lightly salted water and drain them when cooked.
    • Peel the potatoes and mash them with the potato masher.
    • Put the soaked cod in a pan with cold water and a couple of bay leaves.
    • Turn on the heat and boil for 10 minutes.
  1. polpette di baccala
    • Place the mashed potatoes, parsley, chives, capers, cod, two beaten eggs, salt, and pepper in a large bowl.
    • Mix all the ingredients with a spoon.
    • Prepare two bowls: one for the breadcrumbs and one for the beaten eggs.
  2. polpette di baccala
    • With the help of two slightly moistened spoons, take part of the mixture and work it until it is compact.
    • Put it first in the bowl with the beaten eggs.
  3. polpette di baccala
    • And then into the breadcrumbs.
    • Gently turn it over in your hands to give it a spherical shape.
    • Fry the polpette in hot oil.
    • When they are golden, drain them with a damp spoon and place them on absorbent paper so that they lose excess oil.
Keywords: Polpette di baccala