The Roman-style fried salt cod is one of the most authentic symbols of traditional Lazio cuisine: simple, crunchy, and full of flavor. The cod, after being perfectly desalted, is wrapped in a soft and light batter that puffs up during frying, creating an irresistible golden crust. An iconic dish for the Christmas holidays, Roman fry shops, and home cooking, capable of bringing a sense of tradition and conviviality to the table every time.
The salt cod used is the salted one that needs to be soaked for 3 days in fresh water, changing the water at least twice a day, but you can also find it already desalted in stores.
Also try the salt cod with raisins, the salt cod stew with potatoes, and finally the salt cod with potatoes in white sauce, other dishes to serve on New Year’s Eve, also prepared in advance.
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Discover also other fish main course recipes
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 lb desalted salt cod
- 1 2/3 cups all-purpose flour
- 3/4 cup sparkling water
- 1/4 tsp dry yeast
- salt
- 4 cups vegetable oil (for frying)
Tools
- 1 Bowl
- 1 Pan
- 1 Tweezers
- 1 Knife
- 1 Whisk
Steps
Remove the skin and bones from the salt cod using tweezers.
Pat it dry with kitchen paper.
Cut it into fillets.In a bowl, add the flour and yeast.
Gradually add the sparkling water, mixing with a whisk.
The mixture should be smooth and thick.
Let it rest for 2 hours.In a large pan, heat the oil to 340°F.
Dip each fillet into the batter.
Drain and immerse in hot oil.Fry until golden brown, turning occasionally.
Once golden, drain on absorbent paper.
Serve immediately.
Tips
Consume immediately: like all fried foods, fried salt cod is best eaten fresh. After 10–15 minutes, the batter starts to lose its crispiness.
In the fridge: if you have leftovers, store them in an airtight container for no more than 24 hours.
Reheat it on a grill in a preheated oven at 400°F for 8–10 minutes. Do not use the microwave: the batter becomes soft and the fish rubbery.
FAQ (Questions and Answers)
How do you properly desalt salt cod?
Leave it in cold water for 36–48 hours, changing the water every 6–8 hours. The thicker it is, the more time it needs.
Why doesn’t the batter puff up?
The batter needs to be very cold and the oil very hot (340–355°F).
Which is better, salt cod or stockfish?
For the Roman-style preparation, salt cod is used because it remains softer and more flavorful.
How to prevent the salt cod from opening during cooking?
Dry it very well, remove any overly moist parts, and dip it in the batter when the oil is already hot.
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