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Baccala Fritto " Fried Salt Cod"

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)954.72
Carbohydrates (g)-
Total fats (g)108.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 1 - 1 1/2 1/2 -soaked - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    purpose flour 1 cup - - - -
    parsley 1 bunch - - - -
    lemon wedge 4 -10 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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