Roman battered and fried salt cod is a classic, especially during the Christmas holidays.
It is a type of batter used specifically for coating salt cod in Roman cuisine, but now it’s common in many areas.
It can be served as an appetizer or as a main course, I made medium-large pieces, but smaller pieces can be made, they will still be very appreciated.
Of course, make sure to desalinate the salt cod well before use and, above all, drain and dry it well.
In the recipe, I only added chives, which is optional, but it’s a recipe I recommend for any occasion, it’s really delicious and everyone will enjoy it.
I prepared it for Christmas Eve dinner, but it’s also great for New Year’s Eve dinner or other fish-based dinners.
If you make this or other recipes from my blog, send me the photo, and if you like, I will post it on my Facebook page under your name.
Approximately 500 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 3 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Roman Battered and Fried Salt Cod
- 8.8 oz desalted salt cod (weight without skin and bones)
- 2/3 cup sparkling water (or beer)
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 2 tsps chives (optional)
- as needed peanut oil (or sunflower oil)
Preparation of Roman Battered and Fried Salt Cod
In a bowl, mix the water (or beer) with the flour well, add the salt and chives if desired, and create a thick batter.
If the batter seems too thin, add a little more flour.
Heat the oil in a pan with slightly high sides, coat each drained and cut piece of salt cod, without skin and bones, in the batter with a spoon, then place them in the oil ready for frying.
Fry a few pieces at a time to prevent the oil temperature from dropping too much.
Once cooked, drain them on absorbent paper and serve hot.
