Baccala Fritto " Fried Salt Cod"

1. Cut soaked, skinless and boneless Cod into into bite size pieces so they can cook all together quickly in the pan.

2. Heat oil in pan,use 1/2 cup or try for 1/2inch at least in pan (depending of size of pan being used).

3. While cod is moist but not dripping wet, dredge well in flour.

4. Shake off excess and don't worry if patches of flour look to thick.

5. With hot oil, fry cold without crowding the pan and turn pieces when lightly golden.

6. Drain well on rack or paper towels.

7. Serve almost immediately or at room temperature.

8. Fry parsley by putting into hot oil for a few seconds or till it becomes crisp.

9. Place fish on serving platter with parsley and lemon wedges.

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Nutrient	Quantity
Total fats	108 g
Energy	954.72 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8219 g
Calcium, Ca	1.08 mg
Fatty acids, total saturated 22:0	0.1393 g
Tocopherol, beta	0.1188 mg
Fatty acids, total saturated 20:1	0.3359 g
Sodium, Na	2.16 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3554 g
Total lipid (fat)	108 g
Fatty acids, total saturated 16:0	12.1932 g
Choline, total	0.324 mg
Fatty acids, total saturated 18:0	2.1092 g
Fatty acids, total saturated 18:1 undifferentiated	76.9705 g
Betaine	0.108 mg
Iron, Fe	0.6048 mg
Tocopherol, gamma	0.8964 mg
Fatty acids, total saturated 18:2 undifferentiated	10.543 g
Fatty acids, total polyunsaturated	11.3648 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Phytosterols	238.68 mg
Fatty acids, total saturated 20:0	0.4471 g
Vitamin K (phylloquinone)	65.016 g
Fatty acids, total saturated	14.9126 g
Fatty acids, total monounsaturated	78.7979 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin E (alpha-tocopherol)	15.498 mg
Potassium, K	1.08 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2.5 1/2	0	0	0
Olive oil	0.5 cup	954.72	0	108
Parsley	1 bunch	0	0	0
purpose flour	1 cup	0	0	0
lemon wedge	4	0	0	0