Deep Fried Baccala’ Fish









Chickpeas Flour – 18 ounces/500 grams

Wheat Flour type “oo” – 18 ounces/500 grams

Dry Yest – 25 grams

Baccala‘ Fish – 4 pounds/2 kilos

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Mix together the flours and yeast.

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Add tap water and mix.

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If add water until reaching a good mixture.

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It has to be fluid in the right way, now I show you how.

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Using the wooden spoon you  let slip out some of the mixture. This in the picture starts to be fine but is still too hard.

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Adding more water and stirring I achieved the result of a soft mixture which easy stick on the pieces of the fish, without creating clots.

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The Baccala’ has to be already desalted in water for few days.

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Cut the fish in pieces, 2x 4 inches.

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Deep the fish in the mixture to be fully covered with it.

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Let the extra mixture dripping down few seconds.

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Deep fry in oil (Sunflowers or peanuts or any good oil to fry) at temperature of 200 Celsius/390 Fahrenheit.

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Spread some marine salt on top and eat!

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