Frittelle di Baccala

1. 1

   Place the flour in a medium bowl and stir in enough beer to form a batter the consistency of heavy cream.

2. 2

   Cover the batter and set aside.

3. 3

   Place the prepared baccala in a large bowl and, with two forks, finely shred the fish.

4. 4

   Stir in the cream, blending the elements until thick.

5. 5

   In another bowl, beat the egg whites until they form stiff but not dry peaks.

6. 6

   Gently fold the egg whites into the creamed baccala.

7. 7

   In a large, deep saute pan or a deep fryer, heat the peanut oil over a medium flame.

8. 8

   With your hands, form ovals of the baccala mixture, about 3 inches or 2 inches, then quickly dip them in the beer batter.

9. 9

   Fry the fritters in the very hot oil.

10. 10

    Cook the fritters until deeply golden before turning them, then cook the other side, and remove them with a slotted spoon to absorbent paper towels.

11. 11

    Present the fritters as fast as you can, with wedges of lemon and cold white wine.

* Per serving · 4 servings · Values may vary.