Fried Baccalà in Crispy Batter with Lentils

Method

1. Rinse the lentils (Ustica lentils recommended) under cold water; they do not need soaking.
2. In a pan, heat extra virgin olive oil and gently sauté a clove of garlic and a small piece of chili pepper.
3. Add the lentils to the pan and toast them lightly for a minute.
4. Cover the lentils with water and cook over low heat for about 30 minutes, until tender. Season with salt at the end.
5. Meanwhile, prepare the baccalà: if using a whole fillet, remove any bones and cut the skin. Cut into pieces: small pieces for an appetizer (about 50g each) or larger pieces for a main course (about 180-200g each).
6. Prepare the batter: in a bowl, mix water and flour to obtain a smooth, not too thick batter (no eggs).
7. Dredge the baccalà pieces in flour, then dip them into the batter, leaving the skin side uncoated for contrast.
8. Heat oil for frying to 160°C (320°F). Fry the baccalà pieces until golden and crispy, about 3-4 minutes.
9. Drain on paper towels or a wire rack, and season with a pinch of salt.
10. For the salad: wash and dry arugula. Thinly slice a red onion and soak in cold water with apple cider vinegar for a few minutes to mellow the flavor. Drain.
11. Arrange the lentils on a plate, top with the fried baccalà, add a handful of arugula, some sliced onion, and pomegranate seeds.
12. Serve immediately, with a glass of Prosecco Superiore if desired.