Baccalà in agrodolce alla romana

Sweet-and-sour salt cod

Preparation info
  • Makes


    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About


  • about pounds (1 kg) salt cod, soaked to remove the salt and ready to cook
  • 2 cups</


Scrape the skin off the fish and discard. Bone the fish carefully and cut it in half lengthwise and then into pieces about 2 inches (5 cm) wide. Rinse and dry. Dredge the cod in the flour, shaking off the excess. Heat the oil in a skillet over medium heat. Fry the cod on both sides until golden brown. Transfer with a slotted spoon to paper towels to drain and keep warm. Reserve the pan with the