Baccalá cu´ ´a pastetta. ovvero Salt cod in batter

Baccalá cu´ ´a pastetta.

is Ancient Neapolitan cuisine.

(in Italian language)

Baccalá in pastella.

Prepare a batter with flour, leavening , salt and hot water (little bit beer) . Knead vigorously and
let it leaven for a half hour, covered in a dry place (dry condition). In the meantime
Wash the salt cod, remove the skin and spines carefully. Cook for ten minutes in water, then cut into pieces, and soak the pieces into the batter and then fry the fish pieces in abundant hot oil.


(Italian language) Bianchetti fritti
(Neapolitan language) Cecinielle fritte

fried whitebait fish sand eels
leavening the whitebait fish .
Dipped in flour the whitebait fishes, careful that the flour outside on the fish comes together in a mass around the fish and then shake off so that the excess flour swing away, after fry the fish in abundant hot oil.

Cecinelle is sand eels, are the whitebait of the pesce azzurro[1] of the Mediterranean,

generally lightly boiled in salted water and served hot, dressed with oil and lemon juice; another classic approach is to make fritters of the fish together with an egg and flour batter; finally they may simply be dipped in flour and deep fried.

Prepare a Batter :
Recipe :
3 eggs
1 cup hot water
1 cup beer , you can replace water and the beer with
two cups of milk
1 ¼ lb all-purpose flour
salt and pepper to taste.
Slowly pour the water, and lit bit beer into a bowl containging sifted flour, whisking briskly as you pour.


Pastella per friggere - step 1


STEP 2
Once you have a smooth mixture, add the eggs. Then, place the batter in the fridge until time of use.


Pastella per friggere - step 2


STEP 3
Prepare the ingredients that you want to fry, cuting them into equally-sized pieces, about 1 ½ inches per side.






STEP 4
Dip the foods into the batter and fry in boiling oil.






STEP 5
Use tongs to remove the food from the oil, letting the oil drip off. Then place the fried foods on paper towels.