Fried Cod/Baccala Fritto

[jehlydonuts]

Anyone have experience with Roman fried cod (Baccala Fritto)? I cobbled together the following from some online recipe searches, but would love to improve it. The dough is thicker than what I am accustomed to for fried fish (it's essentially pizza dough), but it was very good:

2 1/2 lbs cod with skin
500g flour
700g water (~75F)
10g dry yeast
5 g salt
Oil for deep frying

- Mix yeast with warm water until dissolved in a large bowl
- Add 1/2 of the flour until combined
- Slowly add salt while continuing to mix (don't want to kill the yeast)
- Once combined, add remaining flour. Dough should be wet and sticky
- Cover bowl with towel and allow to rise at room temperature for 3 hours (should approximately double in size)

- Heat oil to 360F/180C

- Cut cod into 5" long x 2" pieces and sprinkle with kosher salt and black pepper on all sides


- Roll cod pieces in dry flour, then dip into dough. NB: the dough is very sticky, so I found handling the pieces easier with tongs
- Gently place in hot oil. I cooked three at a time in a standard dutch oven.


- Remove when golden and check internal temperature. I found it took about 9 minutes to get the internal cod temp to ~160F
- S&P again and serve:

[smokenoob]

looks good! how did it taste?

[jehlydonuts]

Good! The dough was very crispy and the cod flakey at 160F. Just warmed some up for lunch and still good (though no longer crispy). I eyeballed the S&P and wish now I had measured it for when I repeat the cook.