BACCALA’ FRITTERS (Italian Fried Salt Cod)

Crispy on the outside, tender and flaky inside, these Baccalà Fritters are one of the most beloved dishes in Italian nonna kitchens—especially during holidays and family gatherings.

Made with just a few humble ingredients, this recipe lets the flavor of the salt cod shine, exactly the way it’s been prepared for generations.

Cooking Times & Servings

• Prep Time: 10 minutes

• Cook Time: 5 minutes

• Total Time: 15 minutes

• Servings: 4

DOWNLOAD PDF WITH BACCALA’ FRITTERS RECIPE HERE:

BaccalaFrittersRecipe

Ingredients 

• 2.2 lb salt cod (baccalà), soaked and desalted

• Peanut oil, for frying (about 4 cups)

• Durum wheat semolina, for dredging (about ½ cup)

Instructions

1. Cut the soaked and desalted baccalà into medium-sized chunks, keeping the skin on.

2. Heat the peanut oil in a large, deep skillet over medium-high heat until hot.

3. Pat the baccalà pieces dry thoroughly with paper towels.

4. Lightly dredge each piece in durum wheat semolina, shaking off any excess.

5. Fry the baccalà in small batches, turning occasionally, until golden and crisp on all sides.

6. Remove and drain on paper towels.

7. Serve immediately, hot and crispy.

Nonna’s Tips & Tricks

• Make sure the baccalà is fully desalted before cooking to avoid excessive saltiness.

• Do not overcrowd the pan—this keeps the fritters crisp instead of soggy.

• Peanut oil is ideal for frying, but vegetable oil works if needed.

• Serve simply, or with lemon wedges if desired (though Nonna usually skips them).

Nutritional Facts (Per Serving – Approx.)

BACCALA' FRITTERS

Remember the smell of fried fish filling Nonna’s kitchen on holidays? 🐟✨ Crispy, golden baccalà made the old-school Italian way—no batter, no fuss, just pure tradition.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Christmas Italian Recipes, Fish

Cuisine Italian

Servings 4

Notes

Ingredients 

• 2.2 lb salt cod (baccalà), soaked and desalted
• Peanut oil, for frying (about 4 cups)
• Durum wheat semolina, for dredging (about ½ cup)

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Instructions

1. Cut the soaked and desalted baccalà into medium-sized chunks, keeping the skin on.
2. Heat the peanut oil in a large, deep skillet over medium-high heat until hot.
3. Pat the baccalà pieces dry thoroughly with paper towels.
4. Lightly dredge each piece in durum wheat semolina, shaking off any excess.
5. Fry the baccalà in small batches, turning occasionally, until golden and crisp on all sides.
6. Remove and drain on paper towels.
7. Serve immediately, hot and crispy.

Keyword baccalà fritters, fried salt cod, Italian baccalà recipe, traditional Italian seafood, nonna recipes, Italian Christmas food, authentic Italian cooking, fried fish Italian style

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