In every corner of Italy, cod is a cherished culinary treasure, appreciated and reinterpreted with countless regional nuances.

Whether you’re in the north or the south, inland or on the coast, this versatile ingredient knows how to win over palates with its uniqueness. It’s no wonder that it has become a pillar of our gastronomic tradition, capable of uniting generations and evoking childhood memories linked to the authentic flavors of home.

I too have a special bond with cod, an ingredient that in my Calabrian family has always been a cornerstone of our culinary tradition. I fondly remember the aromas that filled the house during its preparation, a ritual that was often repeated, with my mother as the undisputed protagonist. A scent that spoke of goodness, family, and celebration.

And still today, every time I smell it, it takes me back in time. She, a true cod wizard, transforms it into mouth-watering dishes, with that magical touch that only moms can give. And it’s not easy to match her!

Many have tried, relatives, friends, even myself, who often try my hand at cooking, but nothing, her cod is inimitable, an explosion of flavors that takes us straight back to childhood, to Sunday lunches and family celebrations.

A taste that speaks of home, love, and tradition. And so, every time a special occasion approaches, a dinner with friends or a celebration, guess who gets called out loud to prepare the cod?

Yes, always her, my mom! Because, let’s face it, when it comes to cod, she has no rivals. And we, happy, entrust ourselves to her expert hands, sure to enjoy a dish that will warm our hearts.

And punctually, here she arrives with her beautiful basket full of already desalted cod (because, let’s face it, desalting cod requires a certain skill, and if you want to know how to do it, I recommend taking a look at my article dedicated to this!

You’ll find useful tips and tricks of the trade for a perfect result). Desalting is a fundamental step, a true act of love towards this ingredient, which requires care and attention.

And then off we go, all at the table, ready to taste her creations:

crispy fried cod, cod stew with potatoes and cherry tomatoes, baked cod with olives and capers, a true delight for the palate!

Each dish is a surprise, a journey into a world of authentic and genuine flavors that tell us the story of our land and our family. And every bite is an emotion, a memory, a smile. But cod isn’t just fried or stewed.

Have you ever tasted creamy whipped cod? A velvety and flavorful cream, typical of Veneto, prepared with desalted cod, olive oil, garlic, and parsley. If you haven’t tried it yet, I recommend doing so as soon as possible because it’s a real treat!

A creamy texture, an intense yet delicate flavor, a true pleasure for the palate.

And if you want to try making it at home, perhaps following my mom’s recipe, well, all you have to do is keep following me because in the next steps, I’ll reveal all her secrets!

I’ll share with you her tricks, her advice, her most exquisite recipes. Because cod is a treasure that needs to be shared, an art that needs to be passed down.

And now, I can only wish you a good appetite and invite you to stay tuned because the surprises aren’t over yet! The world of cod is rich with surprises, flavors to discover, recipes to try.

And I’m here, ready to guide you on this culinary journey, to discover an ingredient that never ceases to amaze us.

Perfect Fried Cod: Crunchy, Savory and Calabrese Style! 🐟🌶️🥔

Difficulty: Very Easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stovetop, Frying
Cuisine: Italian
Seasonality: Christmas, All Seasons

Ingredients

1.76 lbs desalted cod
1.1 lbs potatoes
2 yellow bell peppers
2 red bell peppers
1 Tropea red onion (Large)
5.29 baked black olives
to taste sunflower oil
to taste flour
1 pinch black pepper
1 pinch

Tools

1 Frying Pan De Buyer

Steps

Calabrese Style Fried Cod with Peppers and Potatoes: A Celebration of Authentic Flavors This recipe, passed down through generations in my family, is a true hymn to the flavors of Calabria. A dish rich in history and tradition, capable of evoking childhood memories and celebrating the conviviality of the table. The humble and versatile cod transforms into an explosion of taste thanks to the meeting with peppers, potatoes, and olives, in a blend of flavors that will conquer you at the first bite.

Soaking the Cod, an Ancient Ritual:
Before starting the actual preparation, it is essential to desalinate the cod. This process, which requires patience and care, is crucial to remove excess salt and make the cod soft and tasty.
Traditionally, cod is left to soak for at least 72 hours, changing the water every 8-12 hours. This allows the fish to rehydrate and lose excess salt.
Once the soaking is complete, the cod is ready to be cooked.
After draining and gently patting it dry, cut it into pieces of suitable size for frying.
Remember, the quality of the cod is fundamental for the success of the dish, so choose a good quality product, even already desalted to save precious time.
Let’s move on to the preparation of the other protagonists of this symphony of flavors:
Wash the potatoes thoroughly, peel them and cut them into large chunks, about 1-1.5 inches on each side.
Clean the bell peppers, removing the stem, internal seeds, and white membranes. Cut them into strips or square pieces, depending on your preference.
Peel the onion, preferably the sweet and delicate Tropea red onion, and slice it thinly.
These three ingredients, with their vibrant colors and intense flavors, will complete our dish, creating a perfect balance of taste and textures.
A crucial step for perfect frying:
Once the potatoes, bell peppers, and onion are cut, it is important to dry them thoroughly with a clean cloth.
This step is crucial to prevent oil splatters during frying and to ensure even cooking.
Gently pat dry the desalted cod pieces as well, ensuring they are nice and dry. Dredge the cod in all-purpose flour, making sure each piece is evenly coated.
The flour will help create a golden and crispy crust during frying, sealing in the juices and keeping the cod tender and juicy.
Frying the cod:
In a large pan, heat plenty of sunflower oil. When the oil is hot, begin frying the cod pieces.
Fry for about 3-4 minutes, gently turning them to ensure even cooking on all sides.
The cod will be ready when it has taken on a nice golden color and is crispy on the outside and tender on the inside.
Remember not to overload the pan to avoid lowering the oil temperature and making the frying less effective.
But the frying isn’t over yet:
Once the cod is fried, drain it on a plate lined with paper towels to remove excess oil.
Meanwhile, fry the baked black olives in the same oil for a few minutes until they become crispy.
Drain them and set them aside.
Now fry the potatoes in the hot oil for about 15-20 minutes or until golden and tender.
Drain them and lightly salt them.
Finally, fry the bell peppers for a few minutes until they wilt. Add the sliced onion and fry for a few minutes until it becomes translucent.
Drain the peppers and onion as well and combine them with the potatoes and olives.
The final touch for an unforgettable dish:
Transfer all the fried ingredients, cod, potatoes, bell peppers, onion, and olives, to a large baking dish.
Gently mix to combine the flavors.
Bake the dish at 356°F for about 5-10 minutes, to even out the temperature and allow the flavors to meld further.
Remove the fried cod with peppers and potatoes from the oven and serve it hot, garnished with a few baked black olives.
But the real magic touch, what makes this dish truly special, is a pinch of dried oregano, crumbled right before serving.
A secret my mother guards jealously and that I, with pleasure, share with you.
The oregano, with its intense and aromatic scent, enhances the flavors of the cod and vegetables, creating an explosion of taste that will win you over at the first taste.
This dish, rich in Mediterranean flavors and aromas, is perfect for a family dinner or a night with friends.
Enjoy your meal!

Here are some tips for storage and some variations you can make to the recipe for fried cod with peppers and potatoes:

Storage:

If there is leftover fried cod with peppers and potatoes, you can store it in the refrigerator, in an airtight container, for a maximum of 2-3 days.

Before consuming it, you can reheat it in the oven or in a pan, adding a drizzle of oil to revive the flavors.

If you wish to keep the fried cod with peppers and potatoes for a longer period, you can freeze it. In this case, I recommend dividing it into portions and wrapping it individually in plastic wrap. The fried cod with peppers and potatoes can be stored in the freezer for up to 2-3 months.

Variations:

For an extra flavor touch, you can add pitted black olives and desalted capers during the cooking of the peppers.

If you prefer a more delicate flavor, you can use new potatoes instead of regular potatoes.

For a lighter version, you can bake the cod, peppers, and potatoes instead of frying them. In this case, I suggest cutting the ingredients into smaller pieces to facilitate cooking.

If you desire a spicier dish, you can add a pinch of chili powder or some minced garlic cloves during the cooking of the peppers.

For a touch of freshness, you can add fresh chopped parsley when serving.

You can accompany the fried cod with peppers and potatoes with an aioli sauce or a tartar sauce.

I hope these tips and variations are helpful to you!

Here are some wines perfect to pair with your Perfect Fried Cod: Crunchy, Savory, and Calabrese Style!

Cirò Bianco:

A Calabrian wine that pairs perfectly with the flavors of the dish’s land of origin. Its lively acidity and fruity notes balance the richness of the fried dish and pair wonderfully with the peppers.

Greco di Tufo:

Another characterful Campanian white. Its pronounced minerality and notes of dried fruit enhance the saltiness of the cod, creating a unique taste balance.

Vermentino di Sardegna:

A fresh and fragrant wine, with hints of aromatic herbs and citrus. Its sustained acidity and minerality make it ideal for cleansing the palate from the fattiness of the fried dish and enhancing the flavors of the fish and vegetables.

Franciacorta:

If you want to dare with a bolder pairing, try Franciacorta. Its fine and persistent bubbles, acidity, and structure make it perfect for accompanying fried cod, creating a pleasant and stimulating contrast.

Rosato del Salento:

A full-bodied and fruity rosé, with notes of red fruits and spices. Its structure and acidity make it an excellent companion for fried cod, especially if accompanied by flavorful sauces or grilled vegetables.

I hope these tips help you find the perfect wine for your Perfect Fried Cod!

FAQ (Questions and Answers)

Here are some frequently asked questions about Perfect Fried Cod: Crunchy, Savory, and Calabrese Style! 🐟🌶️🥔

How to choose quality cod when buying?
Quality cod can be recognized by its ivory white color, firm texture, and delicate scent. Avoid pieces with dark spots or strong odors.
What type of cod is best for frying?
For frying, it’s preferable to use already desalted cod or thick and meaty salted cod, which maintains its texture during cooking.
Salted or already desalted cod: what’s more convenient?
If you have time for desalting, salted cod costs less. If you’re in a hurry, pre-desalted cod is more convenient, but make sure it’s of good quality.
How long does it take to properly desalt cod?
The time varies based on cod thickness. Generally, it takes 2-3 days, changing the water every 8-12 hours. Always follow the manufacturer’s instructions.
How can you tell if the cod has been desalted properly?
Desalted cod is soft to the touch and doesn’t have an overly salty taste. A taste test can clear any doubts.
What if I have little time to desalt the cod?
You can try to shorten the time by soaking the cod in warm water and changing the water more frequently, but the result may not be optimal.
Should the soaking water for the cod be salted?
No, the water must be absolutely salt-free.
What are the main ingredients for fried cod with peppers and potatoes?
Desalted cod, potatoes, peppers (preferably green), onion, black olives, sunflower oil, flour, salt, and pepper.
How to correctly cut the ingredients?
Cod should be cut into pieces, potatoes into wedges, peppers into strips, and onion into thin slices.
Is it necessary to flour the cod before frying it?
Yes, flouring is important to create a crispy and golden crust.
Which oil should be used for frying the cod?
Sunflower oil is ideal because it has a high smoke point and does not alter the taste of the cod.
How to tell when the cod is fried to perfection?
The cod is ready when it’s golden and crispy on the outside and tender on the inside.
How to keep fried cod crispy while waiting to serve it?
You can keep it in a warm oven at a low temperature or on a rack to drain the excess oil.
What final touch do you recommend to enhance the flavor of fried cod with peppers and potatoes?
A pinch of dried oregano crumbled right before serving adds a distinctive aroma.