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Ingredients
- 2 lb Baccala fillets (without bones), soaked 2 days changing water twice daily
- 1Â 1/2 c. Flour
- 1Â 1/2 c. Water
- 1 Tbsp. Baking pwdr
- 1 tsp Salt, plus 1 tsp
- 2 Tbsp. Virgin extra virgin olive oil, plus 1/2C
- 1 quart Extra virgin olive oil, for frying
- 3 x Lemons, plus 1
- 1 tsp Sugar
- 1 tsp Freshly grnd black pepper
Directions
- Drain baccala and pat dry, checking for bones but leaving intact any skin pcs. Cut baccala into 3-inch by 1-inch pcs and set aside. In a medium mixing bowl, whisk together flour, water, baking pwdr, 1 tsp. salt and two Tbsp. virgin extra virgin olive oil till very smooth.
- In a 6-inch deep frying pan, heat 1 qt oil to 370 degree
- Dip baccala into batter and drop into oil, 2 to 3 pcs at a time, and fry till golden on all sides, about 6 to 7 min. Remove and drain on paper towels. While pcs are frying, quarter 3 lemons and remove the seeds. Chop roughly and place in food processor with remaining 1/2 c. of extra virgin olive oil, tsp. of salt, sugar and pepper and blend till 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
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