Bacalao Ajoarriero

Mi e' parso che Louis Cohen abbia scritto:

Quoted message said:

A friend of ours organizes a Basque picnic every year;
it's coming up in a couple of weeks so I've been
practicing. The roasted red bells in sherry vinegar and
the boquerones (marinated anchovies) were as good as they
were last year. I love salt cod (bacalao, in Spain), and
last year I made a white bean and bacalao salad that was
very popular. But, I think someone else will be making a
bean dish this year, so I looked around for another
suitable recipe.

That sounds as a nice recipe 🙂
When I hear of salt-cod I always think to the same recipe:
baccala' in pastella (salt-cod in paste).
It's usual to find it in fairs and in the kitchen of many
families, here in Emilia (the area west of Bologna and north of
the Apennines), but you'll find it in almost every region in
Italy.

Ingredients:
700g salt-cod
150g white flour
1 egg [optional]
5g beer-yeast
a glass dry white wine

Make the salt-cod rest in water for at least 24 hours, changing
the water at three or four times, to make it lose salt. When
readying for the recipe, give it a last shower of running water
for some minutes.
Dissolve the yeast in a half glass of warm water.
In a bowl, mix the flour with the egg [optional], yeast, a pinch
of salt and the wine. Mix thoroughly until well amalgamated,
using a wooden spoon or a whip. The mix should be a little
thicker than the paste for tempura (i.e. not so runny), if is too
thick add some more dry white wine.
Cover the bowl with a towel and let rest for two hours.
Bring the salt cod on the chopping board and dry it using some
adsorbing paper. Cut it in pieces about 2 inches big and put them
in the paste, moving them so that they get covered on all sides.
Take a big frying pan and fill it with oil, and when it's hot
enough you can start to deep-fry the salt cod pieces, few at a
time. When they are well browned and crusty, remove them from the
oil and let them drain on some sheets of adsorbing paper. If a
big batch is to be done, ready a warm oven to keep the pieces
warm as you fry them, untile you've cooked all of them.
Serve warm. A sidedish I find good with it: green salad with just
evoo, red wine vinegar and salt.

Optionals: somebody puts garlic in the paste and also some herbs,
expecially parsley or basil.
--
Vilco
Think Pink , Drink Rose'

Sounds delicious, but I usually avoid deep fried dishes.