Pezette di Baccala with Lemon Pesto: Pezette di Baccala con Pesto di Lemone

1. 1

   Drain the baccala and pat dry, checking for bones but leaving intact any pieces of skin.

2. 2

   Cut the baccala into 3-inch by 1-inch pieces and set aside.

3. 3

   In a medium mixing bowl, whisk together the flour, water, baking powder, 1 teaspoon salt and 2 tablespoons extra-virgin olive oil until very smooth.

4. 4

   In a 6-inch deep frying pan, heat 1-quart oil to 370 degrees F.

5. 5

   Dip the baccala into the batter and drop into the oil, 2 to 3 pieces at a time, and fry until golden brown on all sides, about 6 to 7 minutes.

6. 6

   Remove and drain on paper towels.

7. 7

   While the pieces are frying, quarter 3 of the lemons and remove the seeds.

8. 8

   Chop roughly and place in the food processor with the remaining 1/2-cup if olive oil, teaspoon of salt, sugar and pepper and blend until smooth and thick.

9. 9

   Pour the lemon pesto into the serving bowl.

10. 10

    When all the baccala is cooked, serve immediately with lemon wedges and lemon pesto dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.