The ROMAN-STYLE FRIED SALTED COD is a classic of the cuisine, a dish that, wherever you eat it, can take you back to the alleys of Trastevere and Testaccio, where the heart of “de’ noantri”, that is, of the true inhabitants of the Capital, still beats. Perfect as an appetizer, it never misses the Christmas and Holiday tables, where it is truly welcomed by everyone.
It is an easy dish to prepare, starting from a very interesting and versatile ingredient of our cuisine, although it comes from distant seas: salted cod. In this recipe we find it in its simplest form, to appreciate its texture and flavor in absolute purity and, precisely for this reason, you must first of all look for good salted cod: tall, white and compact, which you will need to desalinate with a bit of patience for the necessary amount of time. For frying, I leave you to the recipe’s tips, with one recommendation: don’t skimp on quantities, because, as you’ll discover, the deliciousness of these fillets is unmatched!
SEE OTHER RECIPES WITH SALTED COD:
- Difficulty: Very easy
- Cost: Moderate
- Rest time: 2 Days
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lb salted cod
- 1 1/4 cups all-purpose flour
- 2/3 cup sparkling water (very cold)
- to taste salt
- 2 cups peanut oil
Tools
- 1 Large bowl
- 1 Small saucepan
- 1 Bowl
- 1 Whisk
- 1 Knife
Steps
Soak the salted cod in cold water for 48 hours, remembering to change the water twice a day. After the soaking phase, drain it, remove the bones and skin and cut it into large pieces. Pat them very dry with paper towels and set aside. If you can find pre-soaked salted cod you can shorten this time.
In a bowl place the flour, the very cold sparkling water and a pinch of salt. Whisk until you obtain a smooth and fairly thick batter.
Thoroughly dry the pieces of cod, dip them in the batter and coat them completely.
In a high-sided pot heat the oil and as soon as it’s ready (insert a toothpick into the center of the pot and if it produces bubbles it means the oil is ready) fry the cod a few pieces at a time over medium heat.
Do not add too many at once or the oil temperature will drop and you’ll end up with a soggy fry.
When slightly golden, drain the Roman-style cod on paper towels and let it dry. Then lightly salt it and enjoy it hot, accompanied by a fresh salad and perhaps a yogurt-and-herbs dipping sauce.
