Salt Dried Cod
Oil for frying

For Batter

1 cup flour
3/4 cup water
1 tablespoon olive oil
2 egg whites

Place salt cod in water for 12 to 24 hours depending on the size of the fish, changing the water a number of times.



Place the flour in a bowl and add the water quickly (an electric beater can be used). Add oil. Let the batter rest for an hour or two.

Just before you're ready to fry the fish, beat the egg whites to stiff peaks. Fold in the beaten egg whites into the batter.



Dip the fish in the batter and fry in hot oil.

Serve warm with lemon wedges.

In a number of regions in Southern Italy salt cod is fried in batter for the traditional meatless Christmas Eve feast. In some towns the batter is so thick it's almost like a pizza dough (the fish is worked into the dough). In other towns the batter is smooth and velvety. Near Rome, where my mother's neighbor, Concetta, comes from, the batter is very thick. Nowadays most North Americans who come from this region offer more than cod on Christmas Eve. Shrimp seems to be a necessity for most households. Photo: Mary Melfi.

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