How to make battered cod
Traditional and Bimby recipe.
Delicious, crispy, and tender at the same time, great both as an appetizer and a main course.
Easy to make, I am sure it will attract all the gourmets in your family, they love it at my place.
The first to use the technique of preserving fish in salt during the Renaissance were the Basques, and in the following decades, cod transformed into ‘baccalà’ was also imported to Italy.
Often there is confusion between the terms stockfish and ‘baccalà’, but they refer to the same fish, cod, treated and preserved in two different ways.
Stockfish is dried cod, while ‘baccalà’ is cod preserved in salt.

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Cost: Medium
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Frying
Cuisine: Italian
Seasonality: All Seasons

717.35 Kcal

calories per serving

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Energy 717.35 (Kcal)
Carbohydrates 30.39 (g) of which sugars 0.39 (g)
Proteins 98.77 (g)
Fat 19.12 (g) of which saturated 2.40 (g)of which unsaturated 14.88 (g)
Fibers 5.26 (g)
Sodium 10,641.22 (mg)

Indicative values for a portion of 250 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

How to make battered cod

1.32 lbs desalted cod
1.25 cups flour
0.85 cups beer (cold)
0.21 oz fresh brewer's yeast (or 0.07 oz dry brewer's yeast)
1 tsp roast seasoning (for fish)
to taste salt
to taste sunflower oil

How to make battered cod

Tools

What we need to prepare

1 Cutting board
Knife
Bowl
Pan or fryer
Butcher paper by hand
Paper towels
1 Whisk
1 – Bimby for me

Steps

Let’s go to the kitchen

The cod must be cleaned without bones and desalted
If you bought it in salt, follow these tips
To desalinate: brush the cod and remove the top layer of salt. Carefully and gently wash the fish. Submerge the cod in a large basin full of cold water and leave it to soak for 2/3 days, remembering to change the water every 12 hours
Once desalted by you or if you bought it already desalted, cut it into pieces of about 0.79 or 1.18 inches.
In a bowl, pour the beer and dissolve the yeast; once completely dissolved, gradually add the sifted flour while mixing with the whisk. You should obtain a smooth and dense batter as you prefer.
When the batter has reached the desired consistency, add a bit of seasoning for fish, I make it at home like this, click here.
Let it rest for about 30 minutes out of the fridge.
Mount the butterfly, put in the bowl the flour, beer, and seasoning for fish, mix: 30 sec./speed 4.5
Using paper towels, dry the desalted cod well
Prepare the pan with oil or the fryer.
When the oil is very hot, dip the cod in the bowl with the batter, turn it with your hands, then plunge the pieces into the hot oil.
As soon as the cod is lightly golden, drain it on paper towels.
I don’t add salt over the batter because I’ve already added the fish seasoning, and the cod itself is very flavorful, but I’ll leave that for you to decide based on your tastes.
The battered cod is ready, serve it hot with lemon slices.