Cuoppo di Polpette di Baccalà

A specialty of coastal southern Italy, particularly Campania and Sicily, the Cuoppo di Polpette di Baccalà is a street-food cone filled with crispy, golden-brown cod fritters. The dish draws on the region’s long tradition of *baccalà* (salt cod), a preserved fish that became a staple in port towns. Key ingredients include rehydrated salt cod, mashed potatoes, parsley, garlic, and sometimes lemon zest, bound with egg and breadcrumbs, then deep-fried until crunchy. The fritters are served in a paper cone—the *cuoppo*—often accompanied by lemon wedges and a sprinkle of sea salt.

A great version is distinguished by a light, airy interior and a shatteringly crisp crust, achieved through careful control of oil temperature and a batter that avoids sogginess. The salt cod must be properly desalinated, with its flavor balanced by the creamy potato and fresh herbs. At the Sagra della Polpetta in Campigliano, Italy, creator Jana Food Porn highlights the festival’s dedication to this craft, noting that the best examples are fried to order and served piping hot, with the cone’s paper absorbing excess oil. Regional variations include adding anchovies or chili flakes for heat, or swapping potatoes for chickpea flour in Ligurian versions. In Naples, the *cuoppo* might also include other fried seafood, while in Palermo, the fritters are sometimes smaller and denser. The dish remains a beloved symbol of Italian street food, celebrated for its simplicity and bold, briny flavor.