Fried Baccala

(by Ellie Conniff)

2 lb. salt cod (baccala)

2 c. all-purpose flour

1 T. ground black pepper

1 t. salt

1/2 c. fine ground cornmeal

pinch of cayenne pepper

2 eggs

extra virgin olive oil or corn oil

pinch of cayenne pepper

fresh lemon juice, to taste

Soak baccala in water, at room temperature, for 3 days.

Cut baccala into 1-inch, bite-sized pieces.

In a shallow dish, combine flour, pepper, salt, cornmeal, and cayenne pepper.

In another shallow dish, beat eggs.

Keeping one hand dry and one hand wet, dredge each baccala piece in flour mixture,

dip in beaten egg, then back in flour mixture.

Shake off any excess, then set aside.

Repeat until all baccala is coated

Preheat oven to 350 F.

Line two baking sheets with parchment paper.

Place coated baccala on parchment paper with 1 inch between pieces.

Drizzle with olive oil or corn oil to lightly coat, making sure all raw coating is covered.

Bake for 15 - 20 minutes, until coating is golden brown and fish flakes easily.

Serve hot, warm, or at room temperature.

Drizzle with lemon juice to taste.

(Read The Feast of the Seven Fishes, the story that accompanies this recipe.)