Cod fritters or “Frisceu de baccalà” are a holiday must.

They are a typical Ligurian recipe, although they are actually prepared in many regions of Italy. In Liguria, a region with a rich tradition of cod cuisine, they are called frisceu. These are delicious fritters made with a lightly leavened batter and cod.

Among appetizers, fritters are always among the things that quickly disappear; maybe it’s because fried food always outshines other cooking methods, these little nuggets with their golden color are always inviting, and the combinations of flavors that can be created are truly endless. Think what you want, but fritters are always number one.

They are a great classic for Christmas Eve dinner, simple and tasty, served as an appetizer or to stave off hunger while waiting for dinner time, they are always among the most appreciated items. A nice tray of mixed fritters is absolutely indispensable on these occasions! Try them together with

An appetizer to enjoy directly with your hands, they are nothing more than bites made with a leavened batter rich in cod pieces, crunchy on the outside and soft inside.

In Liguria, we are great fans of fried foods, in fact, there is no fry shop or deli that doesn’t prepare them.
Today I’m bringing a bit of my origins to the table, believe me, you won’t be disappointed with this little appetizer.

Cod fritters always go quickly, in my house, with their delicate and light flavor.

Difficulty: Very easy
Cost: Medium
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 8/10 servings
Cooking methods: Frying
Cuisine: Italian
Seasonality: All seasons

282.14 Kcal

calories per serving

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Energy 282.14 (Kcal)
Carbohydrates 21.10 (g) of which sugars 0.49 (g)
Proteins 32.67 (g)
Fat 7.13 (g) of which saturated 1.21 (g)of which unsaturated 5.08 (g)
Fibers 0.85 (g)
Sodium 3,476.15 (mg)

Indicative values for a portion of 37 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Cod Fritters

Half fillet cod (1 lb 1 oz cleaned)
1 cup all-purpose flour
1 1/2 tsp fresh yeast
water (a glass more or less lukewarm)
to taste salt
2 cups to taste peanut oil (for frying)

Tools

Bowl
Pan
Slotted Spoon
Absorbent Paper

Steps for Cod Fritters

If using salted cod.
Soak the cod for at least 48/72 hours, changing the water every 5-6 hours, then wash it well, remove the skin and bones, and cut it into pieces.
Dry it with paper towels, patting it perfectly dry.
Prepare the batter in a large bowl by mixing the flour with the yeast dissolved in a little lukewarm water, and finally add the salt while stirring.
You should obtain a batter with a thick but fluid consistency.
Let it rise for 50 minutes in the oven with the light on, covered with plastic wrap.
After the rising time, heat the oil in a pan with high edges.
Then put the pieces (bites) of cod into the batter.
In a small pan, heat plenty of peanut oil.
When it is very hot (if you have a kitchen thermometer, the right temperature is 356°F) scoop the batter with a spoon and drop it into the oil.
Do not overfill the pan to avoid drastically reducing the temperature.
If necessary, perform multiple consecutive fryings.
Tip: To find the right cooking temperature, open one of the first fritters when it is well browned. It should be cooked inside. If not, the temperature is too high, adjust it accordingly.
Turn the fritters several times during cooking and when they are evenly golden, drain them on a plate covered with paper towels.
Dry them well, then add a pinch of salt on the surface and keep them aside until all are ready.
Serve them piping hot.
Enjoy your meal.

Tips

Before being cooked, salted cod requires a preliminary step of rehydration and desalting. This involves soaking it in cold water for about 2/3 days, changing the water two or three times a day.

If done strictly in the refrigerator (37-39°F), this process can be extended up to a week, thereby almost completely eliminating the salt from the fish meat.

I also recommend a delicious cod soup.

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Notes

Cod is suitable for low-calorie weight-loss diets for overweight individuals.

Due to its possible good concentration of omega-3, acceptable cholesterol content, and negligible saturated fat, it is also suitable for diets against dyslipidemias.

It has no implications for type 2 diabetes mellitus.