While fried baccalà (salt-cured cod fish) is typical of most of Italy, “filetti di baccalà” is usually associated with Rome. The batter is a simple mix of flour and water – with no salt – in which select, boneless cod filets are immersed and then fried in oil in two separate pans. The trick is to remove the filet from the first pan as soon as it starts to float and then to complete the frying in a second pan of frying oil. Buon appetito!