Battered cod fillets, golden fried, are a delicious main course or fish appetizer often found on Roman tables, especially during the holidays.
The cod should be desalted and soaked in water for at least three days, then cut into fillets, and finally dipped in a delicate batter that will remain crispy from the first to the last bite. If you find pre-desalted and soaked cod, the preparation time will be halved.
If you also love strong and bold flavors, I recommend serving the battered cod fillets with eggless aioli sauce; they’ll be a winning combination. But now let’s see how to prepare them.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 3 Days
- Portions: 24 Pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1.1 lbs cod (desalted and soaked)
- 1 cup water (iced)
- 1.4 cups flour
- 2 pinches salt
- 17 oz vegetable oil (for frying)
Steps
If you find pre-desalted and soaked cod, cut it into pieces and soak it in cold water for at least 12 hours before using it for the recipe.
If you start with dehydrated and salted cod, first scrape off the surface salt and soak it in cold water for 2 days. During this time, store it in the fridge and change the water twice a day until it’s clear and all the salt has been removed.
On the 3rd day, cut it into pieces and soak it again in cold water for another 24 hours.
After the soaking time, lay the cod pieces on paper towels and pat them dry to remove excess water.
After drying, cut the cod into smaller fillets, about 1 inch.
Set it aside and prepare the batter.
To make the batter, use iced water; I weigh it in the bowl and put it in the freezer for 15 minutes before using it.
Add two pinches of salt to the water, then the flour, one or two tablespoons at a time. Stir with a whisk to blend the mixture. The secret to avoiding lumps is to always stir in the same direction.
You should get a soft, semi-liquid mixture, so add the flour gradually.
When you lift the whisk, the batter should form ribbons (see photo), at this point it’s the right consistency.
Dip all the cod fillets in the bowl with the batter, and in the meantime heat the oil in a tall pot for frying.
Another secret to perfectly frying cod fillets is the kitchen tongs. The tongs will help you grab the fillets one by one and let them drain excess batter before dipping in the hot oil.
Fry them for 2 minutes per side, and when golden, drain them and lay them on paper towels before serving.
