Pezzetti di Baccala with Lemon Pesto

Directions

1. 1
   Drain baccala and pat dry, checking for bones but leaving intact any skin pieces.
2. 2
   Cut baccala into 3-inch by 1-inch pieces and set aside. In a medium mixing bowl, whisk together flour, water, baking powder, 1 teaspoon salt and two tablespoons virgin olive oil until very smooth.
3. 3
   In a 6-inch deep frying pan, heat 1 quart oil to 370 degrees.
4. 4
   Dip baccala into batter and drop into oil, 2 to 3 pieces at a time, and fry until golden brown on all sides, about 6 to 7 minutes.
5. 5
   Remove and drain on paper towels. While pieces are frying, quarter 3 lemons and remove the seeds. Chop roughly and place in food processor with remaining 1/2 cup of olive oil, teaspoon of salt, sugar and pepper and blend until smooth and thick.
6. 6
   Pour lemon pesto into serving bowl. When all baccala is cooked, serve immediately with lemon wedges and lemon pesto dipping sauce.