The cod with tomato is a fish-based main course, which in Apulia is especially prepared during the Christmas holidays. Specifically, the fried cod with tomato is a traditional dish for the Eve of the Immaculate Conception and Christmas Eve. During these days, fish-based menus are usually prepared. In my area, it is always prepared along with stuffed cuttlefish, orecchiette with turnip tops, onion pie, and the famous panzerotti.
It is a humble dish, but rich in flavor. It is also very simple to prepare. However, you will need a few days to desalinate the cod. If you plan to prepare the fried cod, you should start a few days in advance.
How to desalinate cod? First of all, I recommend choosing pieces of more or less the same size, so that they lose the salt evenly and the cooking is uniform. To desalinate the cod, place it in plenty of cold water to allow the salt to dissolve and come out of the fibers. Do not use hot water to try to dissolve the salt faster: this way, you risk ruining the texture of the fish. Change the water often, even 3-4 times a day. The water change is very important to eliminate the salt dissolved in the water. You must do this operation for 3-4 days, depending on the size of your cod pieces. Always keep the cod soaking in the refrigerator, for hygiene reasons.
To check if the cod is ready to be used in various recipes, take a small amount, scald it in a pan for a few seconds, and taste it. If it is still salty, continue desalting for a few more days. Otherwise, it is ready to be used for our cod with tomato recipe. You can also taste it raw if you prefer.
Now let’s see together how to prepare this delicious holiday recipe (and not only), but first I leave you some links that might interest you. I also leave you the link to my article on how to make a perfect, crispy and dry fry.
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Days
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Frying
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: Winter, Christmas
- Energy 1,127.95 (Kcal)
- Carbohydrates 28.72 (g) of which sugars 4.28 (g)
- Proteins 159.08 (g)
- Fat 37.90 (g) of which saturated 4.72 (g)of which unsaturated 24.05 (g)
- Fibers 3.29 (g)
- Sodium 17,624.89 (mg)
Indicative values for a portion of 373 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing cod with tomato
- 2.2 lbs cod (to be desalted)
- as needed semolina flour
- as needed sunflower seed oil (for frying)
- 3 tbsps extra virgin olive oil
- 14.1 oz cluster tomatoes (or cherry tomatoes)
- as needed salt
Tools for preparing cod with tomato
- Basin
- Frying pans
- Absorbent paper
Steps for preparing cod with tomato
Let’s see together how to prepare fried cod and then browse it in the tomato. As I have already mentioned, the cod must be desalted for at least 3-4 days before using it for your recipes. When it has softened, remove it from the water and pat it well with a cloth. To dry it better, wrap it in a cloth and let it rest for a few hours. This will make it crisper and will prevent oil splashes during frying.
After patting the excess water well, coat each piece of cod well in the semolina flour.
Heat plenty of sunflower seed oil in a thick-bottomed pan. When the oil has reached temperature, put a few pieces of cod at a time and let them cook without touching them for a few minutes on each side. The outside should be crispy and golden.
When they are ready, drain them on a sheet of absorbent paper.
In the meantime, prepare the tomato-based dressing, which you will use to flavor the cod.
In a large pan, put some extra virgin olive oil, the cut-up cluster tomatoes, and a pinch of salt. You will need to cover the entire bottom of the pan. Arrange the pieces of fried cod in the pan. Let them cook and flavor for a few minutes. Turn them over and let them flavor on the other side as well.
If you want, you can also finish with a bit of chopped parsley.
Put your cod with tomato on a serving plate and serve it hot or warm.
Storage
– Fried cod with tomato can also be prepared a day in advance. It keeps in the refrigerator until it’s time to serve. Heat it up and bring it to the table.
– If it remains, always store it in the fridge and consume it within 2-3 days maximum.
– You can also use ling fillets instead of cod with the same method.
– You can also use ling fillets instead of cod with the same method.
FAQ (Frequently Asked Questions)
Why is cod eaten at Christmas in Apulia?
Because it was once an economical ingredient that could be preserved also for a few weeks. Over time, it has become the symbol of the eve and festive days.
Why use semolina instead of flour to coat the cod?
Because semolina absorbs less oil than flour and makes the cod crispier. It is also advisable to use semolina for other types of fried fish.
Should the skin be removed from the cod before frying it?
Better not, because the skin helps maintain the shape during cooking. If you don’t like it, it can be removed after cooking.
Can the cod be cooked in tomato without frying it?
Yes, but it would not be the traditional recipe and would not have the same flavor as the fried cod.
Can fried cod be frozen?
Better not, because it would lose its texture and the outer crust would become soggy.
Why is the cod sometimes dry or hard?
It may depend on insufficient soaking or over-frying that dries the cod meat. Prefer meatier pieces. It can also depend on the low quality of the purchased cod. A quality cod is not dry at all.
