Cathy Lentine's Baccalà (Salted Cod) Recipe

Cathy Lentine's Baccalà (Salted Cod) Recipe

We are so happy Cathy is sharing another great recipe from her cookbook "An Italian Tradition - Cooking with Cathy". 

This is a classic Italian American Fish Recipe.

Baccalà first arrived in southern Italy with the Normans around 999 A.D. and very quickly was absorbed into Italian cuisine. The salt method of preservation meant that people living inland were able to enjoy salt-water fish all year-round.

Italians love to serve this dish for holiday time.


  • Dried¬†baccal√† (6 pieces)¬†
  • 1 cup of flour
  • 2 teaspoons of salt
  • 2 teaspoons of ground black pepper
  • 1 teaspoon paprika (try Season and Stir's authentic Spanish Paprika under sauces and condiments on our site.)
  • 1 teaspoon garlic powder
  • Oil for frying
  • Lemons


1. Three days prior to cooking the cod, cut it into pieces and soak it in water in the refrigerator, changing the water often (three to four time per day).  This process is necessary or the cod will be too salty to eat.

2. Squeeze all the water out of the cod prior to cooking.

3. In a bowl combine the flour with the salt, pepper, paprika and garlic powder; mix well. 

4. Dredge the fish into the flour mixture.

5. Heat the oil in a fry pan on stovetop and fry until golden brown on each side.

6. Drain on paper towels.

7. Transfer to serving platter. Squeeze lemon juice over the fish and serve!

This is a great dish to make on Christmas Eve - and if you are looking for a last minute gift for the chef in your life - message Cathy Lentine to see if you can get a copy of this fabulous cookbook.

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