Fried cod with tomatoes is a fish-based main dish, traditionally prepared in Apulia during the Christmas holidays. In particular, fried cod with tomatoes is a traditional course for the Eve of the Immaculate Conception and Christmas Eve. During these days, menus are usually fish-based. In my region, it is always prepared together with stuffed baked cuttlefish, orecchiette with turnip tops, onion pie, and the famous panzerotti.
It’s a humble dish, yet full of flavor. It is also very simple to prepare. However, you will need a few days to desalinate the cod. If you plan to prepare fried cod, you should start a few days in advance.
How do you desalinate cod? First of all, I recommend choosing pieces of approximately the same size so that they lose salt evenly and cook evenly too. To desalinate the cod, place it in plenty of cold water to allow the salt to dissolve and exit the fibers. Do not use hot water to speed up dissolving the salt: this could ruin the fish’s texture. Change the water frequently, even 3-4 times a day. Changing the water is very important to eliminate the salt dissolved in the water. You should 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, sear it in a pan for a few seconds, and taste it. If it is still salty, continue desalinating for a few more days. Otherwise, it is ready to be used for our fried cod with tomatoes recipe. You can also taste it raw if you prefer.
Now let’s see how to prepare this delicious holiday recipe (and not just for holidays), but before that, I’ll leave you some links you may find interesting. I’ll also share 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: 4 People
- Cooking methods: Stove, 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 to prepare fried cod with tomatoes
- 2.2 lbs cod (to be desalted)
- as needed re-milled durum wheat semolina
- as needed sunflower oil (for frying)
- 3 tablespoons extra virgin olive oil
- 14.1 oz round tomatoes (or cherry tomatoes)
- as needed salt
Tools to prepare fried cod with tomatoes
- Bowl
- Frying Pan
- Paper Towels
Steps to prepare fried cod with tomatoes
Let’s see how to prepare fried cod and then cook it with tomatoes. As mentioned earlier, the cod should be desalted for at least 3-4 days before using it for your recipes. Once it has softened, remove it from the water and pat it dry with a cloth. To dry it better, wrap it in a cloth and let it rest for a few hours. This will help it become crispier and will prevent oil splatters during frying.
After patting dry the excess water with a dry cotton cloth, coat each piece of cod well in re-milled semolina.
Heat plenty of sunflower oil in a thick-bottomed pan. When the oil reaches the right temperature, add a few pieces of cod at a time and cook them without touching for a few minutes per side until the outside is crispy and golden.
When ready, drain the fried cod pieces on absorbent paper.
Meanwhile, prepare the tomato-based condiment to flavor the cod.
In a large pan, add some extra virgin olive oil, the sliced round tomatoes, and a pinch of salt. Cover the entire bottom of the pan. Place the fried cod pieces in the pan.
Let them cook and absorb the flavor for a few minutes with the tomatoes.
After a few minutes, gently turn them and let them absorb the flavor from the other side.
Turn off the heat and let it cool slightly before serving.
Serve your fried cod with tomatoes hot or warm. I’m sure it will be appreciated by all your guests!
Storage and Tips
– Fried cod with tomatoes can also be prepared a day in advance. It keeps in the refrigerator until served. Heat it and bring it to the table. If needed, add a few tablespoons of water before heating.
– If leftovers remain, always store them in the fridge and consume within 2-3 days at most.
– With the same procedure, you can also use ling fillets instead of cod.
– If you cut some cod pieces into cubes, coat them in semolina, and fry until golden, you can serve them as a delicious fish appetizer.
FAQ (Frequently Asked Questions)
Why is cod eaten at Christmas in Apulia?
Because it used to be an economical ingredient that could be stored for a few weeks. Over time, it has become a symbol of the eve and festive days.
Why is semolina used instead of flour to coat the cod?
Because semolina absorbs less oil than flour and makes the cod crispier. It is advisable to use semolina for other types of fried fish as well.
Should the skin be removed from the cod before frying?
It is better not to, as the skin helps maintain its shape during cooking. If you don’t like it, you can remove it after cooking.
Can you cook the cod in tomatoes without frying it?
Yes, but it would not be the traditional recipe, and it wouldn’t have the same taste as fried cod.
Can fried cod be frozen?
It is better not to, as it would lose its texture and the outer crust would become soggy.
Why does cod sometimes turn out dry or hard?
It can depend on insufficient soaking or too long frying, which dries out the cod’s flesh. Prefer meatier pieces. Additionally, it may also be due to the low quality of the purchased cod. A quality cod is not dry at all.
