Fried codfish is a must-have dish on Christmas Eve and New Year’s Eve, but it is also prepared quite often during the rest of the year.
You find it on tables in Lazio on Christmas Eve and New Year’s Eve, as well as in neighboring regions like Abruzzo, Campania, and Molise, where especially during these holidays, a lot of frying takes place.
The codfish is originally a simple dish, but very tasty and flavorful.
If you purchase salted codfish, which I highly recommend, instead of the pre-soaked one, it needs to be soaked in water for at least 4 days, changing the water at least once a day to remove all the excess salt.
This type of fish is really good fried, but it can be cooked in other ways with great success.
I have prepared it simply by passing it through flour, but it can also be fried after being dipped in a batter of water and flour.
I usually manage to desalt it so well that I need to add a pinch of salt after cooking, but you need to adjust this to your taste.
Follow my recipe and see how good it is!!!
If you make any of my recipes, send me photos and I will post them on my page with your name.
Approx. 405 Kcal per person
- Difficulty: Medium
- Cost: Expensive
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for Fried Codfish
- 1.1 lbs Soaked Codfish
- 1/3 cup All-purpose Flour
- Peanut or corn oil for frying
Preparation of Fried Codfish
First, take the soaked codfish, cut it into pieces, remove the bones, and drain well.
Heat the seed oil, and when the oil is hot enough, pass the codfish through the flour and then fry over medium heat.
Cook all the pieces in the same way, then drain them on absorbent paper and serve.
Add salt only if necessary.
