Recipe - Pezzetti Di Baccala With Lemon Pesto

2 pound Baccala fillets (without
bones), soaked 2 days
changing water twice daily
1 One half cup Flour
1 One half cup Water
1 tablespoon Baking powder
1 teaspoon Salt, plus 1 tsp
2 tablespoon Virgin olive oil, plus One half C
1 qt Olive oil, for frying
3 Lemons, plus
1 Cut in wedges for garnish
1 teaspoon Sugar
1 teaspoon Freshly ground black pepper

Drain baccala and pat dry, checking for bones but leaving intact any skin
pieces. Cut baccala into 3inch by 1inch pieces and set aside. In a medium
mixing bowl, whisk together flour, water, baking powder, 1 teaspoon salt
and two tablespoons virgin olive oil until very smooth.

In a 6inch deep frying pan, heat 1 quart oil to 370 degrees.

Dip baccala into batter and drop into oil, 2 to 3 pieces at a time, and fry
until golden brown on all sides, about 6 to 7 minutes. Remove and drain on
paper towels. While pieces are frying, quarter 3 lemons and remove the
seeds. Chop roughly and place in food processor with remaining One half cup of
olive oil, teaspoon of salt, sugar and pepper and blend until smooth and
thick. Pour lemon pesto into serving bowl. When all baccala is cooked,
serve immediately with lemon wedges and lemon pesto dipping sauce.

Yield: 4 servings

Recipe by: Molto Mario Posted to MCRecipe Digest V1 #517 by Sue
suechef@sover.net on Mar 14, 1997