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Frittelle di baccalà are Italian salt cod fritters, small mounds of flaked, rehydrated baccalà folded into a light batter and fried until deep gold. You’ll find them at Venetian bacari and Neapolitan street stalls, alongside dishes like braised octopus, on nearly every Italian table on Christmas Eve.
The fish does the heavy lifting here. Baccalà needs 48 hours of soaking in cold water, changed 3 to 4 times, to pull out the cure salt and soften the flesh back to something flaky and mild.
Get the oil to 170C/338F before the first batch goes in. Any cooler and the batter drinks up oil instead of crisping, and you end up with a soggy fritter that never quite gets there.
I use sparkling water in the batter instead of still. The bubbles keep the crumb lighter, and the crust stays crisp longer once the fritters are out of the oil.
Why You’ll Love This Recipe
- Crisp fried crust with tender, flaky fish inside
- Only 40 minutes of active work once the cod is soaked
- Classic Christmas Eve appetizer from Venice and Naples
- Cooked fritters freeze well for make-ahead entertaining
Ingredient Notes
- Baccalà: This is dried, salted cod. It needs 48 hours of soaking in cold water, changed 3 to 4 times, to rehydrate and lose its excess salt. Buy it already soaked (ammollato) from a fish counter to skip that step.
- Flour: Plain all-purpose flour works fine. Swap half for chickpea flour if you want a nuttier, slightly denser crust.
- Sparkling water: Gives a lighter batter than still water thanks to the carbonation. Cold, still water works too, the crust just ends up a touch heavier.
- Yeast: Fresh or dry yeast gives a puffier, slightly tangy fritter after a 30 minute rest. Baking powder is a faster substitute with a denser bite.
- Parsley and garlic: These add brightness against the rich fried fish. A little lemon zest works well here too if you want it sharper.
Frittelle di Baccalà: Crispy Venetian Cod Fritters
Ingredients
Method
- Rinse the soaked baccalà under cold water, pat dry with paper towels, and remove any skin or bones.
- Flake the fish into small, pea-size pieces with your fingers or two forks.
- In a bowl, whisk the flour, egg, and sparkling water until smooth with no lumps.
- Stir in the yeast (or baking powder), parsley, garlic, and black pepper.
- Fold in the flaked baccalà until evenly coated. Fry a small test spoonful in hot oil for 30 seconds, taste, and add a pinch of salt only if it needs it.
- Cover and rest the batter 30 minutes at room temperature if using yeast, or fry right away if using baking powder.
- Heat the oil in a heavy pot to 170C/338F, checking with a kitchen thermometer.
- Drop tablespoons of batter into the oil a few at a time, don't crowd the pot.
- Fry 3 to 4 minutes, turning once, until deep golden and puffed.
- Lift out with a slotted spoon, drain on a wire rack over paper towels, and serve hot.
Notes
- Taste the batter before frying and adjust salt, baccalà varies in saltiness batch to batch.
- Keep a thermometer clipped to the pot, guessing the oil temperature leads to soggy fritters.
- Buy pre-soaked baccalà ammollato from a fish counter to skip the 48 hour soak.
- Fry a single test fritter first to check seasoning and oil temperature before the full batch.
Tips for Success
- Soak the baccalà for a full 48 hours, changing the water 3 to 4 times, or the fritters taste too salty.
- Check the oil temperature with a thermometer before frying, below 170C/338F the fritters soak up oil and turn soggy.
- Fry in small batches of 4 to 5 pieces so the oil temperature doesn’t drop and the crust stays crisp.
- Rest the batter 30 minutes if you’re using yeast, it makes a noticeably lighter, airier fritter.
- Drain fritters on a wire rack over paper towels, not flat on paper, so trapped steam doesn’t soften the bottom.
Variations
- Add grated lemon zest and a pinch of chili flakes to the batter for a brighter, spicier fritter.
- Swap half the all-purpose flour for chickpea flour for a nuttier, slightly denser crust with more bite.
- Stir in finely diced red onion or scallion for extra crunch and a mild sweetness against the fish.
Storage and Reheating
Store cooled frittelle di baccalà in an airtight container in the fridge for up to 3 days.
Reheat in a 200C/390F oven or air fryer for 5 to 6 minutes until the crust crisps back up. Skip the microwave, it turns the crust soft and a little rubbery.
For longer storage, freeze the cooked, cooled fritters in a single layer, then transfer to a bag for up to 2 months. Reheat straight from frozen at 200C/390F for 10 to 12 minutes.
Serving Suggestions
Serve frittelle di baccalà hot, with lemon wedges and a small bowl of aioli or spicy tomato sauce for dipping.
Pair with a chilled glass of Prosecco or a crisp Soave, the standard pairing at a Venetian bacaro.
For a full Christmas Eve spread, add other fried seafood like stuffed flying squid and a simple green salad to balance the richness.
FAQ
Why are my frittelle di baccalà greasy instead of crisp?
Greasy fritters usually mean the oil wasn’t hot enough. Below 170C/338F, the batter soaks up oil instead of sealing fast into a crust, leaving something heavy and soft. Use a thermometer, fry in small batches, and let the oil climb back to temperature between rounds.
Can I use fresh cod instead of salt cod for frittelle di baccalà?
You can, but the texture and flavor shift. Fresh cod lacks the dense, slightly chewy bite that salting and soaking gives baccalà, so poach it first and add a bit more salt to the batter since the fish won’t carry any on its own. The fritters end up milder overall.
How long do frittelle di baccalà keep, and can I freeze them?
Cooked fritters keep 3 days in an airtight container in the fridge. For longer storage, freeze them cooled and spaced out on a tray, then bag for up to 2 months and reheat from frozen in a 200C/390F oven for 10 to 12 minutes.
What do you serve with frittelle di baccalà at the table?
Lemon wedges and a simple aioli or spicy tomato dip are the classic match, since the acid cuts through the fried crust. A chilled glass of Prosecco or Soave is the standard Venetian pairing, and a green salad alongside dishes like stuffed sardines rounds out a Christmas Eve spread.
Are frittelle di baccalà gluten free?
Not as written here, since the batter uses all-purpose flour. Swap in a 1:1 gluten-free flour blend or chickpea flour, both work fine in this batter, though chickpea flour gives a slightly nuttier, denser fritter.
What’s the difference between frittelle di baccalà and baccalà mantecato?
Frittelle di baccalà are fried fritters, chunks of fish bound in batter and deep fried until crisp. Baccalà mantecato is a Venetian whipped spread, cod beaten with olive oil until smooth, served on crostini rather than fried. Same fish, different technique and texture.