Fried Baccalà in Batter

Preparation

1. STEP 1 OF 13

   In addition to the preparation and cooking time, allow for 2 hours resting time for the batter

2. STEP 2 OF 13

   Before proceeding, rinse the baccalà under running water to desalinate it further

3. STEP 3 OF 13

   Dissolve the brewer's yeast in a little warm water

4. STEP 4 OF 13

   In a bowl, sift the flour and add the egg, the dissolved brewer's yeast, a pinch of salt, and the wine

5. STEP 5 OF 13

   Mix thoroughly with a wooden spoon or a whisk

6. STEP 6 OF 13

   If the mixture is too thick, dilute it with a few more tablespoons of wine

7. STEP 7 OF 13

   Cover the bowl with a cloth and let the batter rest for two hours

8. STEP 8 OF 13

   Drain the baccalà and dry it well on absorbent paper

9. STEP 9 OF 13

   Cut it into pieces and dip each piece into the batter, turning it several times to coat it completely

10. STEP 10 OF 13

    In a pan, heat plenty of oil and when it reaches a high temperature, fry a few pieces of baccalà at a time

11. STEP 11 OF 13

    As they become golden and crispy, remove them and let them drain on absorbent paper

12. STEP 12 OF 13

    Keep them warm until all the fish is fried

13. STEP 13 OF 13

    Serve the fried baccalà pieces on a previously warmed serving plate

Suggestions

• Bowl

• Whisk

• Pan

• Frying Tongs

General Information

Analysis

Macronutrients (100 gr)