DiSalvo’s Station Restaurant, Latrobe, PA
Battered Baccala – Serves 4
(Requires preparation one week in advance)

2 lbs dried Baccala
4 eggs
1 cup flour
½ teaspoon baking powder
¼ cup water
½ teaspoon white pepper
1 cup oil for frying

Preparation
1. One week before you want to serve the Baccala, soak in a bucket of cold water. Change water every day and replace it with fresh water. Taste Baccala to make sure that it’s salt free. Drain it and pat it dry with paper towel
2. In a mixer, beat eggs, white pepper, flour and baking powder for 2 minutes. Slowly add water until batter is thinner than pancake batter
3. Cut Baccala into 4x4 pieces. Drop into the batter and with a wooden spoon; turn it until all sides are covered. To a frying pan, add oil over moderate heat. Let oil get hot. Add Baccala to cover the surface of the pan. Do not over-crowd. Cook 3 minutes on each side. Place on serving dish. Serve warm.

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