During Holy Week, cod is a must on your table; the authentic Frittelle di baccalà, the Italian version of cod fritters, are golden and crispy on the outside, tender and juicy on the inside, perfect for celebrating Easter with family. These fritters have roots throughout the Mediterranean basin: in Portugal, bolinhos de bacalhau are potato and cod croquettes served as an appetizer or starter. In the Liguria region, frisceu di baccalà are part of the street food culture and are made with a batter of flour, yeast, and sparkling water to achieve a light and crispy texture. Even in Puerto Rico, there are bacalaítos, cod fritters enjoyed as a traditional snack. On the Spanish Mediterranean coast, especially in Catalonia and Andalusia, cod fritters are common, combining cod, flour, and parsley in a simple batter fried until golden.
Index
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Main ingredients
For 4 people
⏱ Preparation time: 10 min (+20 min resting time)
⏱ Cooking time: 15 min
- 475 g of desalted cod
- 200 g of very cold water
- 50 g of rice flour
- 100 g of whole wheat flour
- 2 g of instant yeast
- 1 pinch of black pepper
- Salt to taste
- 3 sprigs of marjoram (or parsley)
- Abundant oil for frying
Remember: At the end of the article, you will find the complete recipe card with detailed preparation and cooking times.
How to prepare Frittelle di baccalà
1. Debone and cut the cod
Check that there are no bones left by touching the flesh with your fingertips. Gently remove the skin with a thin knife, trying not to waste any meat, and cut the cod first into strips and then into uniform cubes.
2. Mix the batter
Mix the cod cubes with the marjoram leaves so they release their characteristic aroma. Sift the flours together with the yeast to avoid lumps and achieve a uniform batter. Add very cold water little by little while stirring with folding motions; this trick enhances lightness and crispiness. Add a pinch of black pepper and adjust the salt after tasting a small piece of cod near the skin so as not to exceed the perfect point.
3. Resting and frying
Cover the mixture and let it rest in the fridge for at least 20 minutes so the flavors settle and the yeast acts slightly. Heat plenty of oil to 175°C–180°C, checking it with a thermometer or breadcrumbs that bubble instantly. Fry spoonfuls of batter in small batches to keep the temperature constant and facilitate even browning.
Cook for 6–7 minutes, moving gently so they brown on all sides.
Tips and tricks for perfect Frittelle di baccalà
Check the salt level
Before starting, take a small piece of cod near the skin and taste it to check if it needs more soaking time; adjusting the desalting at this moment will save you from a result that is too salty or bland.
Sift the flours
To achieve a light, lump-free batter, always sift the flours together with the yeast before mixing. This simple gesture aerates the mixture and prevents lumps that are difficult to remove later.
Use very cold or sparkling water
It is essential to use very cold or even sparkling water when adding the liquid: the cold slows down gluten activation and helps air bubbles remain stable, producing much crispier fritters in every bite.
Respect the resting time
Let the batter rest in the fridge, covered, for at least 20 minutes. This time allows the yeast to start working and the flours to finish hydrating, which translates into frittelle with better internal structure and a more rounded flavor.
Control the oil temperature
When frying, ensure the oil stays between 175°C and 180°C: too low will cause oily fritters, and too high will burn the outside before the center is cooked. Between batches, wait for the oil to recover its temperature to always obtain uniform browning.
Drain on a rack
Once out of the pan, place the frittelle on a rack instead of paper towels: this way they will lose excess fat without sweating and will maintain their crispy texture.
Listen for the “tap tap”
Finally, gently tap each fritter with a slotted spoon: the characteristic “tap tap” indicates that the inside is hollow and perfectly aerated, a sign of impeccable frying.
Frequently Asked Questions
Can I use fresh cod instead of desalted?
It is not recommended: fresh cod does not provide the traditional flavor or the proper texture that desalted cod obtains.
Can potato be added to the batter?
Yes, many variants include boiled and mashed potato to make the frittelle softer and more substantial.
How long can I keep them?
Best eaten freshly made. If there are leftovers, store them in an airtight container and reheat them in the oven or air fryer within 24 hours.
Can I fry them in olive oil?
Yes, they are delicious, although they tend to be somewhat heavier than with seed oil.
How can I make them vegan?
Substitute the cod with rehydrated seaweed and adjust the salt; the marjoram and the same method maintain the flavor and texture.
Related recipes you will love
- Seafood Spaghetti: a classic fish dish with Mediterranean flavor.
- Sicilian-style Swordfish: another fish recipe with a Sicilian touch.
- Braised Cabbage with Southern Italian Flavors: to complete your menu with a comforting side dish.
Enjoy your Frittelle di baccalà!
Dare to try this recipe and tell me in the comments how they turned out. If you liked it, subscribe to my YouTube channel and Instagram for more recipes and tips. Share your photos with the hashtag #mattarellogirl!
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The card
Cod fritters
Ingredients
- 475 g desalted cod
- 200 g very cold water or sparkling water
- 50 g rice flour
- 100 g whole wheat flour
- 2 g instant yeast
- 1 pinch of black pepper
- Salt to taste
- 3 sprigs of marjoram or chopped parsley
- Abundant oil for frying
Instructions
- Debone and skin the cod; cut it first into strips and then into uniform cubes.
- Mix the cod cubes with the marjoram leaves so they release their aroma.
- Sift the flours together with the yeast and gradually incorporate the very cold water, stirring gently until you obtain a liquid and homogeneous batter; add pepper and adjust salt.
- Cover the mixture and let it rest in the fridge for at least 20 minutes to settle the flavors and slightly activate the yeast.
- Heat plenty of oil to 175 °C–180 °C; fry spoonfuls of batter in small batches, moving them carefully to achieve an even golden color.
- Cook each batch for 6–7 minutes, until the fritters are golden and crispy on the outside.
- Drain on a wire rack to remove excess oil and serve hot.
Video
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