Soak the Baccalà
Rinse the salt-cured baccala under cold running water. Place it in a large bowl, cover completely with cold water, and refrigerate for 24–48 hours, changing the water 2–3 times daily.Taste a small piece to ensure it’s properly desalted.Prepare the Fish
Drain the baccala well and pat it very dry with paper towels. Cut into 2–3 inch pieces of similar thickness for even cooking.Make the Batter
In a bowl, whisk together the flour, salt, and pepper if using. Gradually add the ice-cold water, whisking just until a smooth, pourable batter forms.The consistency should be similar to a light pancake batter—thin enough to drip, but thick enough to coat the fish.Heat the Oil
Heat about 1 inch of oil in a wide, heavy skillet over medium-high heat until it reaches 350°F.(If you don’t have a thermometer, a drop of batter should sizzle and float immediately.)Batter the Baccalà
Dip each piece of fish into the batter, letting excess drip off, then carefully place into the hot oil. Fry in batches—do not overcrowd the pan.Fry Until Golden
Fry for 3–4 minutes per side, turning once, until the baccalà is crisp, golden, and puffed. The interior should be tender and flaky.SecondAnd so on
