Tender salt cod is combined with potato, black olives, green onion, parsley, lemon and a touch of garlic in a light batter that makes beautifully-browned, crispy-on-the-outside and tender-on-the-inside fritters that are paired with a piccante dipping sauce.
Baccala Russet Potatoes Garlic Olives Green Onion
Rehydrate and Desalt the Baccala First, rinse the baccala well under running water to remove any surface salt.
Then, soak it for 2 to 3 days to rehydrate it and pull most of the salt out of it. Immerse the baccala in cold water and refrigerate it, changing the water at least twice daily.
Once the baccala has finished soaking, rinse it under cold running water and cut it down into 2-3” chunks. Then prep and gather the remaining salad ingredients.
Cook the Baccala and Potatoes Place peeled and cubed potatoes and the rehydrated baccala chunks in a pot with cold water.
Bring to a rolling boil over high heat, then turn the heat down to a hard simmer and cook until the potatoes are mashable and the cod flakes easily, about 12-15 minutes or so.