Frittelle di Baccalà

Salt Cod Fritters


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

As the region of Umbria has no coastline, the only fresh fish recipes found here will be those using the fish caught in the rivers, streams or lakes. Recipes for freshwater fish abound in the villages and towns surrounding Lake Trasimeno, for example. However, the ancient way of preserving fish in salt also has a place on the menu in this region, and these simple crispy fritters are one of the many ways in which baccalà (salted cod) is used in Umbrian cooking. Try to buy fish that has already been soaked for 3 days to make sure that is has softened thoroughly, or you could soak it yourself, if you have the time.


  • 1.25 kg/ lb salted cod, soaked for 3 days, changing water frequently
  • 1 egg
  • about 45 ml/3 tbsp plain/all-purpose flour
  • about 350 ml/12 fl oz/1 ½ cups cold water
  • about 2 litres/3 ½ pints/9 cups sunflower oil, for deep-frying
  • lemon wedges, to serve


  1. Drain the fish, pat dry with kitchen paper and remove any bones and skin. Cut into small fillets.

  2. Mix together the egg, flour and enough cold water to make a thick coating batter. Use the batter to cover the fish completely.

  3. Heat the oil until sizzling, then fry the fish in batches until golden brown.

  4. Drain the fried fish on kitchen paper to remove the excess oil, then serve the fish fritters piping hot with lemon wedges for squeezing over.