Pittsburgh Chef Jason Capps has been traveling around the world! Now that he's back in town, we invited him into the kitchen to us make us a treat.

Salted Cod Fritters (Frittelle di Baccala) 
As made on PTL! 

Ingredients

• 1 cup cold sparkling water (club soda)
• 1 teaspoon baking powder
• 2 cups all-purpose flour, sifted
• ¼ cup chopped chives and/or Italian parsley
• 1 beaten egg
• 1-1.5 cup shredded salted cod (previously desalted and flaked)
• Pinch of salt, to finish
• Oil for frying (olive oil blend or canola), heated to 350°F (175°C)

Optional (for extra flavor):

• 1 minced garlic clove

Instructions

1. Prepare the Cod:

• 24-36 hours in advance, cover salted cod with water and soak overnight. Change water at least twice during this process to remove excess salt and rehydrate the fish.

• In a bowl, mix cold club soda and baking powder into flour. Start with 1 cup of flour, adding more as needed to create a batter that's slightly thicker than pancake batter.
• Cover and let rest for 30 minutes at room temperature.

• Shred cod with two forks until stringy and broken up.
• Finely chop herbs. Add fish and herbs to batter and stir gently until well combined.

• Heat oil in a deep pan to 350°F 
• Drop small spoonfuls of batter into hot oil, flip 1-2 times for even browning. Fry in batches and avoid overcrowding.

• Transfer fritters to a rack-lined tray or brown paper bag to drain excess oil.
• While still hot, sprinkle with a pinch of salt.
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Buon appetito!