Baccala Balls


  • 2 pounds baccala (soaked in water for 3 days)
  • 1 cup flour
  • 1 cup of beer
  • 1 cup heavy whipping cream
  • 1 egg
  • salt and pepper to taste
  • 6-8 cups peanut or vegetable oil (olive oil gets too hot to deep fry) These are best prepared in a deep fryer.

How to Make It

Step 1

Start three days before by soaking the baccala in cold water, changing the water at least twice a day. Store covered in a cool place.

Step 2

In a large bowl combine the flour, cream, egg and beer, set aside. The mixture should resemble heavy cream.

Step 3

In another bowl shred the baccala (can be done using two forks) and stir into batter mix.

Step 4

Make sure the grease in the deep fryer is heated between 350 and 375 degrees.

Step 5

Take a spoonful of the baccala mixture and form it into a meatball shape. Dip into the batter and drop into the hot oil. Cook until golden brown, being careful not to overcrowd the fryer.  Drain on paper towels and serve immediately with lemon wedges. I also served with a side of marinara sauce or cocktail sauce.

Recipe By:  Shannon Tinnell, Feast of the Seven Fishes Movie