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|Batter Fried Baccalà
|Recipe contributed by Dennis DeKlerk
- One and a half pounds baccalà
- One and one half cups unbleached flour
- One half cup corn starch
- One half teaspoon cayenne pepper
- One twelve ounce bottle beer
- Two quarts canola oil for deep frying
- One teaspoon baking powder
Soak baccalà covered in water for three days. Change water at least twice daily. Remove from water, pat dry with paper towel, cut into 6 or 8 equal portions. Heat oil to 375 degrees. While oil is heating combine flour, corn starch, cayenne in a mixing bowl whisking together. Remove one half cup of this mixture to a flat dish for dredging. Add baking powder to dry ingredients in mixing bowl and whisk. Lay pieces of baccala in dredging mixture first and turn to coat. Pour whole bottle of beer into mixing bowl and whisk mixture until lump free and milky. Using tongs, dip each piece of baccalà in liquid batter then hold over bowl allowing excess to run off. Return batter dipped baccalà to dredging mixture and turn to coat again. Gently lower coated baccalà into hot oil and deep fry for 6 to 8 minutes. Drain on paper towel. Serve with lemon wedges and cocktail sauce or marinara. Serves 6-8.
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