The Roman-Style Fried Battered Cod is very simple, cod, flour, water, and oil for frying, and before serving, some coarse salt to complete everything, maybe accompanied by a little sauce for dipping the cod pieces.
Certainly, it takes time, I recommend getting cod that is already soaked, so not dry, otherwise it will take 3 days to rehydrate and desalt it. But during certain times of the year, like Christmas, those days are worth it for the Fried Battered Cod.
These hot bites are true clouds of crunchiness that encapsulate the authentic flavor of tradition. It’s the recipe that pleases both grandparents and grandchildren, the finger food that disappears from the plate in a second.
This year, make your festive day unforgettable with a perfect fry, below I leave you more delicious and simple appetizers to make your Christmas truly perfect. Then, let’s immediately go under the photo to discover how to prepare Roman-Style Cod!
See you soon with the next recipe, Ana Amalia!😊
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 21 oz desalted cod
- 1.25 cups all-purpose flour
- 2/3 cup sparkling water (very cold)
- 1 pinch salt
- 1 quart peanut oil (or other frying oil)
- to taste lemon (in wedges)
- to taste coarse salt
Steps for Roman-Style Fried Battered Cod
Prepare the Cod: If using cod to desalt, do it well in advance. Once desalted, pat the fillets very well with paper towels to remove any excess water.
Cut the cod into pieces about 1-1.5 inches each. (Tip: Well-dried cod is essential for perfect frying and no splattering!)
Prepare the Batter: In a large bowl, pour the flour and the pinch of salt. Begin adding the ice-cold sparkling water a little at a time, stirring vigorously with a whisk.
You need to achieve a smooth batter, without lumps, and with a consistency that’s neither too liquid nor too dense (it should coat the spoon). Place the bowl in the refrigerator for at least 30 minutes; the thermal shock with the hot oil will help the batter to puff up.
Heat the Oil: In a pan with high edges or in a deep fryer, pour plenty of peanut oil. Heat it well, reaching a temperature of about 340-355°F.
You can test the temperature by dipping a toothpick: if it immediately bubbles around, the oil is ready. (Important: Do not fry at too low a temperature, or the cod will soak up oil, nor too high, or it will burn on the outside and stay raw inside.)
Fry the Cod: Dip the cod pieces in the cold batter, making sure they are well coated.
With tongs or a fork, take one piece at a time and immerse it gently in the hot oil. Fry only a few pieces at a time to not lower the oil temperature too much.
Cooking: Let the pieces cook for about 4-5 minutes per side, or until they are beautifully golden and puffed.
With a skimmer, drain them and place them on a tray lined with plenty of paper towels to remove excess oil.
Salt the Roman-style fried battered cod pieces immediately while still hot.
Serve them immediately, maybe accompanied by fresh lemon wedges and a sprinkle of chopped parsley. You’ll taste how delicious they are!
Storage, Tips, and Variations for Roman-Style Fried Battered Cod
Roman-Style Fried Battered Cod should be eaten as soon as it’s prepared, but if you have any leftovers, you can store them in the refrigerator for 1 day and reheat them in the oven before eating.
Instead of sparkling water, you can use light beer.
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FAQ (Questions and Answers)
What wine pairs well with fried cod?
White Wine (Traditional): A Frascati Superiore DOCG is the quintessential local choice. It’s fresh, mineral, and “cleanses” the palate perfectly. Alternatively, a Vermentino di Gallura with its savory notes fits wonderfully.
Sparkling (Festive): If you want to celebrate Christmas in style, a Franciacorta Pas Dosé or a Prosecco Superiore di Cartizze. The bubbles cleanse the palate with every bite.Can I use fresh cod instead of salted cod?
Yes, you can, but remember that the flavor will be much more delicate and less “intense”. Also, fresh cod is more tender and might break apart more easily when frying compared to salted cod, which is firmer.
Why didn’t my batter stay crispy?
The secret is the thermal shock: the batter must be ice-cold and the oil very hot. If the oil is not at the right temperature (340-355°F), the fry absorbs oil and becomes soft. Also, never cover freshly fried food with a lid: the steam will soften it immediately!
Can I prepare the batter in advance?
Yes, in fact, it’s better! Prepare it an hour before and let it rest in the fridge. It will be even colder and more stable when used.
How do I know if the cod is properly desalted?
The only way is to taste a small piece raw (from the thickest part). If it still tastes too salty, leave it in water for a few more hours. If you buy it already soaked from the fishmonger, it’s usually ready to use, but a quick rinse never hurts.
Can I cook them in an air fryer?
For this specific recipe with liquid batter, an air fryer is not suitable. The batter would drip through the basket before solidifying. For the air fryer, it’s better to use a dry coating (flour or breadcrumbs).
