Fried Salt Cod
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- salt cod (baccalà)
- red wine
- flour
- water
- olive oil
- sugar
Instructions
- Boil the cod briefly (into cold water, out at the first boil).
- Steep the boiled piece in red wine a few hours, then dry, cut up and bone it.
- Flour lightly, dip in an unsalted batter of water, flour and a drop of oil.
- Fry in oil and dust with sugar; eat hot.