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Baccalà frittoFrying baccalà is simplicity in itself. Once you have soaked it (see instructions if you have never done it) cut it into 1 by 3-inch pieces. Flour them, fry them in hot oil, drain them well on absorbent paper, salt them if need be and serve them with lemon wedges and sprigs of parsley as garnish. In terms of quantities, to serve six you will need:
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