Baccalà Fritto (Fried Salt Cod)
Salt cod has been produced for at least 500 years, since the time of the European discoveries of the New World. Before refrigeration, there was a need to preserve the codfish. Drying and salting are ancient techniques to preserve nutrients and the process makes the codfish tastier.
Ingredients
2 1/2 pounds soaked baccalà (You can find this in a good Italian grocery store) A small bunch parsley, minced Oil for frying Flour Salt if needed Lemon wedgesProcedure
1. Cut it into 1 by 3-inch pieces.
2. Flour them, fry them in hot oil, drain them well on absorbent paper, salt them if needed.
3. Serve them with lemon wedges and sprigs of parsley as garnish.
