Deep-fried baccalà rolled in cornmeal and herbs with battered vegetables

Method

For the baccalà

• 1

  Cut the desalted codfish into pieces of about 3 cm.

• 2

  Pour the cornmeal and the durum wheat semolina into a bowl and mix.

• 3

  Add the chopped herbs: parsley, sage, rosemary.

• 4

  Dredge the codfish, then deep fry it in plenty of frying oil: fry few pieces at a time to keep the temperature constant at 180°C degrees.

For the vegetables

• 1

  Cut the broccoli into florets and blanch it in water for about 5 minutes. Cool it down in cold water and dry thoroughly.

• 2

  Clean and cut the artichokes into thin slices, and place them in a bowl with water and lemon. Then, dry thoroughly.

• 3

  Clean and cut the carrots into think sticks. Wash and dry the rosemary and the sage.

• 4

  Prepare the batter with very cold sparkling water. Add the flour little by little and mix quickly.

• 5

  Deep-fry the vegetables in deep-frying oil at 180°C degrees: fry them separately (do not mix the vegetables) and a few at a time. Use steel tongs to drop them into the hot oil more easily. After lowering the heat slightly, deep fry the herbs.