Recipe courtesy of Mario Batali
Print
Total:
48 hr 30 min
Prep:
15 min
Inactive:
48 hr
Cook:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 pounds baccala (salted cod), soaked for 48 hours in several changes of water, drained and chopped
  • 1 cup bread crumbs
  • 4 beaten eggs
  • 2 cloves garlic, sliced
  • 4 tablespoons finely chopped parsley
  • Salt and freshly ground black pepper
  • 2 quarts extra-virgin olive oil, for frying
  • 2 lemons, cut into wedges

Directions

In a large bowl, combine the baccala, bread crumbs, eggs, garlic, parsley, salt, and pepper, and mix well but do not over-mix. Refrigerate for 30 minutes, and then form the mixture into 1-inch balls.

In a tall-sided pot, heat the olive oil to 375 degrees F.

Add a few balls at a time to the hot oil and cook until uniformly golden brown, about 5 minutes. Drain on paper towels and serve with the lemon wedges alongside.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Baccala Alla Pizzaiola: Cod with Tomato

Recipe courtesy of David Rocco

Meatballs with Tomato Sauce

Recipe courtesy of David Rocco

Moroccan Meatballs

Recipe courtesy of Kelsey Nixon

Spaghetti and Turkey Meatballs

Recipe courtesy of Tia Mowry

Spaghetti and Meatballs

Recipe courtesy of Tiffani Thiessen

Spanish Meatballs

Recipe courtesy of Emeril Lagasse

Spaghetti with Meatballs

Recipe courtesy of Michael Symon

Shortcut Sausage Meatballs

Recipe courtesy of Nigella Lawson

On TV

Trending Videos

So Much Pretty Food Here