Ancora Baccalà!

fish&chips

O.k, yesterday I used three Baccalà fillets for pasta? This is what I did with the fourth one. My version of fish and chips. I know that my fish hasn’t any batter or it is not wrapped in newspaper , plus the potatoes are cut wrong too (..my husband has plenty of stories about eating fish&chips waiting for a bus that never came on a rainy winters evening ). ..I know that my recipe is different and so what….. in fact I did say it is just my Italian version! I love fish and chips and the best I personally have had was in Wells –next- the- sea, Norfolk , UK. Anyway I hope you like my version, it’s just an idea!

Served 1
1 fillet of Baccalà
1 small onion
1 tablespoon flour
1 tablespoon mustard
Butter
1 potato
Evo Oil
How it works:
Boil a potato with skin. Drain and slice. Sprinkle both sides with evo oil and bake for 10 minutes or until crispy. Boil the Baccalà for 10 minutes. Drain and arrange on a platter. Fry lightly the onion finely chopped in a knob of butter, add one cup of water from the cooked Baccalà , flour and mix well on the heat until thickened. Combine the mustard, mix well again and serve with the Baccalà and potatoes.