Baccala (Salt Cod) with Potatoes, Capers, and Olives

Baccala (salt cod) is traditionally served as one of the recipes in The Feast of the Seven Fishes. In this episode I'll show you how to make fried salt cod balls (fritters) and how to make it Neapolitan style with potatoes, capers, and Gaeta olives in a delicious puttanesca like sauce. If you want to make this recipe be sure to purchase the baccala at least 3 days prior. It needs to be soaked in water for 2-3 days before making it to remove the salt. I show you how to do this and make the two recipes in this video. Enjoy!

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BACCALA BALLS (SALT COD FRITTERS)
INGREDIENTS

1 pound baccala (dried salt cod) - soaked in water for 2-3 days with water changes 12 hours apart until not too salty
½ cup fresh parsley - minced
1 1/2 cups milk
1 pound potatoes peeled and cut in half Yukon Gold work well
3 cloves garlic - minced
1 medium onion - minced
2 large eggs
1 teaspoon kosher salt - taste a piece of cod to determine if any salt is needed.
1 teaspoon black pepper - or more to taste
vegetable oil - for frying
lemon wedges - for serving

INSTRUCTIONS
1. Rinse the salt cod and place in a large pot with the milk and enough water to cover. Cook at a simmer for 15-20 minutes.
2. Drain the cod and remove any bones and skin pieces. When cool enough to handle shred the cod into small pieces.
3. Boil potatoes until fork tender.
4. Mash the potatoes and mix with the cod, eggs, parsley, onion, garlic, and pepper to form the batter.
5. Prepare a deep heavy pot for frying with vegetable oil.
6. To make the salt cod balls take a tablespoon of the batter and and with oiled hands form a ball.
7. Once the oil hits 370f begin frying the cod balls for 4-5 minutes or until golden brown on all sides. Taste test one and if they need a bit of salt add it right when the batches come out of the oil. Serve with lemon wedges. Enjoy!

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