Filetti di Baccalà
Rome, Italy
These tender fillets of salted cod are dipped in a thick, bubbly yeast batter and deep-fried to a golden crisp. It is a beloved Roman street food and antipasto that delivers a perfect balance of salty fish and airy, crunchy crust.
Why locals eat it
Rooted in Roman culinary traditions, particularly within the historic Jewish Quarter, where fried fish was historically prepared for Friday meals. Today, it remains a popular casual bite enjoyed across the city's historic center.
Local tip
This is best enjoyed standing up in a traditional paper cone, sprinkled with a squeeze of fresh lemon juice if desired.
Typically made with
salt cod, flour, yeast, water, sparkling water, frying oil. Recipes vary — always check with the vendor if you have allergies.