Grandpa’s Baccala Fried In Cornmeal Recipe

How to make it

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• 1. Put the Baccala in a large container of fresh water. Two quarts (2 ltr.) is minimum.
• 2. Put in the fridge and soak for at least 24 hours, depending on thickness. Change the water three or four times.
• 3. When you’re ready to fry the Baccala, remove it from the water, rinse and let come to room temp, about 30 minutes. The fillets may sweat a little.
• 4. In a wide bowl, mix the cornmeal, parsley, salt and FG pepper.
• 5. In another wide bowl, beat the egg, until well mixed but not frothy.
• 6. Heat ½ inch (1.25 cm) of olive oil to 350 F (175 C) in a large skillet.
• 7. Dry the fillets thoroughly.
• 8. Dip in egg and coat well.
• 9. Dredge in the cornmeal, coat well.
• 10. Dip in the egg.
• 11. Dredge in the cornmeal. Yes, do it twice.
• 12. Gently lower the coated fillet into the hot oil.
• 13. Do this for the remaining fillets; do not crowed them.
• 14. Cook until just golden, turning when one side is cooked. About 2 minutes per side but color is the key.
• 15. Remove to paper towels to drain, keep warm.
• 16. Serve and enjoy.
• For New Year’s breakfast we’d have this with fried eggs. Potatoes and bell peppers, fried in bacon grease See Photo. Ah yes, homemade Italian bread. See Photo
• The wine? We always had Chianti but maybe something light, white, and crisp, for example a Trebbiano from Emilia Romagna or a Galestro from Tuscany See Photo. Yes, wine for breakfast on New Year’s day.