Filetto di Baccala is a beloved Roman dish featuring salt cod (baccalà) fillets that are dipped in a light, airy batter and fried to golden perfection. This dish represents the Italian mastery of transforming simple ingredients into extraordinary culinary delights.

The tradition of cooking with salt cod in Italy dates back centuries, when preserving fish through salting was essential for inland communities. In Rome, this dish became particularly popular during the Catholic tradition of eating fish on Fridays and during Lent.

The preparation begins with properly soaking the salt cod for 24-48 hours, changing the water several times to remove excess salt and rehydrate the fish. The fillets are then patted dry, dipped in a delicate batter made from flour, eggs, and sometimes sparkling water for extra lightness, then fried in hot olive oil until they achieve a crispy golden exterior while maintaining a tender, flaky interior.

While the classic Roman version is served simply with a squeeze of lemon, some modern variations include adding herbs like parsley to the batter or serving it with various sauces. Some cooks also experiment with different batters, incorporating beer or white wine for added flavor.

In Rome, Filetto di Baccala is commonly served as street food or as part of an antipasto spread. It's particularly popular during the Christmas Eve celebration, where it often appears as part of the Feast of the Seven Fishes.

While this dish is undeniably delicious, it's worth noting that it's typically deep-fried and should be enjoyed in moderation. Those watching their sodium intake should be mindful that even after soaking, salt cod retains some saltiness. However, baccalà is rich in protein and omega-3 fatty acids, making it a nutritious choice when prepared with high-quality olive oil.