Cod Fritters are a true staple of Italian cuisine, a dish rooted in folk tradition and often appearing on tables during holidays, like Christmas Eve, yet perfect at any time of the year as a tasty appetizer or savory main course.
The cod fritters recipe I share today is without yeast, a variation that offers a quick and equally delicious solution, ideal when time is of the essence.
The key to success? A well-blended batter, made only with flour, ice-cold sparkling water, and flavors, such as black pepper, grated lemon zest, and chopped fresh parsley, perfectly encapsulating the desalted cod. Additionally, impeccable frying in hot oil ensures the right golden brown color and the proverbial crunchiness.
Now take a minute to read the recipe and then…Let’s Cook and Eat!!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup sparkling water (cold)
- to taste black pepper (ground)
- to taste lemon zest
- to taste chopped parsley (fresh)
- 12 oz desalted cod
- as needed peanut oil
Tools
- 1 Bowl
- 1 Lemon Grater
- 1 Whisk
- 1 Frying Pan
- 1 Slotted Spoon
- 1 fryer colander
- 1 Sieve
- 1 Thermometer kitchen
Steps
For excellent cod fritters, make sure the fish is completely desalted, then remove the skin and bones.
Once the cod is drained from the water it was soaked in, transfer it to a cutting board and pat it dry with some paper towels to ensure it’s perfectly dry.
Using a knife, cut it into small pieces.
In a bowl, gather the sifted flour and gradually add the sparkling (ice-cold) water while stirring with a whisk. You should achieve a smooth batter without lumps.
Season the batter with ground black pepper, chopped fresh parsley, and grated lemon zest.
Immerse the diced cod pieces in the batter and mix well so each piece is completely coated.
In a frying pan, heat the peanut oil to a temperature of 340-355°F. If you don’t have a thermometer, drop a small spoon of batter, and if it immediately sizzles, the oil is ready.
Scoop the mixture with a tablespoon and gently drop it into the hot oil.
Fry a few fritters at a time to avoid lowering the oil’s temperature.
Cook them until they are well browned and crispy on all sides, then quickly drain them with a slotted spoon and place them in a fryer colander to remove any excess oil before placing them on a serving plate and bringing them to the table.
My advice is to taste one fritter to check its saltiness level, adding a bit of salt on top if necessary.
Consume the cod fritters while still hot to fully enjoy their crunchiness😉.
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Storage
It is advisable to consume the cod fritters immediately, avoiding storing them for later consumption.
