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

by Andrea Vandi @gustarsilacampagna

Ingredients for four serves

 

  • 650 gr. - Baccalà (salted codfish: de-salted and rehydrated)
  • 80 gr. - Fine cornmeal
  • 20  gr. - Durum wheat semolina
  • 1 - Bunch of parsley - sage - rosemary (chopped)
  • 1 - Broccoli
  • 4 - Artichokes
  • 3 - Carrots
  • 4 - Rosemary tops
  • 12 - Leaves of sage
  • 300 gr. - Sparkling water
  • 200 gr. - All-purpose/00 flour
  • 1 lt. - FRIENN - Olitalia deep-frying oil
  • Q.s. - Salt
Deep-fried baccalà rolled in cornmeal and herbs with battered vegetables 1
Deep-fried baccalà rolled in cornmeal and herbs with battered vegetables 2

Frying products

Frienn

See all

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.

I cookie ci aiutano a fornire i nostri servizi. Utilizzando tali servizi, accetti l'utilizzo dei cookie da parte nostra. Info