Chef Angelo Preziosi shares his recipe for polpette di baccalà.

Baccalà, or salted cod, is widely available in Rome particularly on a Friday when it is traditionally eaten with chickpeas. This recipe uses the baccalà to make a light, tasty fried fishcake which is perfect as an antipasto.

325g fresh, soaked baccalà (salted cod)

25g parmigiano reggiano, grated

25g pecorino romano, grated

1 clove of garlic, finely chopped

3 eggs

Handful of fresh parsley, finely chopped

Pinch of salt

Pinch of pepper

200g fine breadcrumbs (100g for mixture, 100g for coating)

100g flour 00

2lt peanut/sunflower oil for frying

Makes around 10-15 polpette

-To begin, pat dry the baccalà and chop it into small pieces with a knife.

-In a large bowl mix together well the baccalà, 100g breadcrumbs, parmigiano, pecorino, parsley and 1 beaten egg along with a good seasoning of salt and pepper. Then use your hands to create an even, compact mixture.

-Take three bowls. In one place the flour, put 2 beaten eggs in the second and the remaining breadcrumbs in a third.

-Use your hands to roll the baccalà mixture into spheres about the size of a golf ball, then pass them first into the flour, then the egg and finally cover in breadcrumbs.

-Once all are coated, place the fish cakes into the fridge for at least an hour before frying.

-When ready to serve deep-fry the polpette in hot oil for around 5 minutes until golden.