Fried Cod Roman Style (in batter)

Name: Fried Cod Roman Style (in batter)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: Desalted cod 1.1 lbs; Type 00 flour 2.4 cups; Sparkling water cold 1 ½ cup; Vegetable oil to taste; Fine salt to taste

it br de es fr

409

Calories per serving

Lactose Free

Energy Kcal 409
Carbohydrates g 38.9
of which sugars g 0.8
Protein g 23.4
Fats g 17.8
of which saturated fat g 2.43
Fiber g 1.2
Cholesterol mg 42
Sodium mg 1897

Difficulty: Very easy
Prep time: 20 min
Cook time: 10 min
Makes: 6 pieces
Cost: Low
Note + the resting time in the fridge for the batter

PRESENTATION

Roman-style fried baccalà—now that's a dish that really captures the holiday vibe, especially around Christmas in Rome. You know what I mean? Everywhere you look, this classic from Lazio is popping up in small shops and street stalls, with people lining up for those crispy, piping-hot bites. And look, what makes this dish stand out is the batter. It's super simple—just flour and sparkling water, usually. Really good stuff. This gives you that light crunch on the outside while keeping the fish inside tender and moist.

In certain parts of Rome, people like adding beer or a touch of brewer’s yeast to make the crust thicker, more golden. It's a subtle twist, not too over the top. Pretty much keeps the filetti di baccalà recipe true to tradition, but with a little variation depending on where you find it. During the holidays, Italian fried salt cod is like the ultimate street food in Rome. Seriously. There’s just something fun about grabbing a couple of these battered fillets, wrapped in paper, and wandering through those old neighborhoods. Everything smells like fried fish and sweet bread—so good.

The simple batter really lets the salty, deep flavor of the baccalà shine—making every bite crispy on the outside and flaky inside. Some families stick to the sparkling water batter, while others, you know, add beer for extra richness. Either way, it always feels like a special occasion. You'll find this traditional Roman fish dish all over town, from sit-down trattorias to tiny takeout windows. And each spot puts its own spin on the baccalà fritto alla romana tradition.

It's really a great choice if you're craving an authentic Italian seafood recipe that's festive but not fussy. Just super tasty and perfect for sharing. The simplicity and rich flavor make it a beloved part of Roman culinary customs, especially during the festive season. So whether you're exploring the city streets or gathering with family, this dish really brings a slice of Roman tradition to your holiday celebrations. For sure.

How to prepare Fried Cod Roman Style (in batter)

To prepare the Roman-style fried cod (in batter), start with the batter. In a bowl, pour the flour and then the very cold sparkling water 1, mix well with a whisk 2 until you get a fluid, lump-free batter 3.

Cover it with plastic wrap and let it rest in the refrigerator for about an hour 4. After the time has passed, heat plenty of seed oil, in the meantime, take care of the cod. Ours is already desalinated, so you can just rinse it multiple times without the need for soaking, or you can desalinate it yourself with our cooking school: How to Desalt Cod. Holding the tail piece, remove the skin 5, using your hands to pull it away 6.

Then cut into smaller pieces, you should get 6 in total 7, and dip them one by one into the batter 8. Lift with tongs or a fork,

and immerse a few pieces at a time into the oil: they should cook at a temperature of 356°F-374°F (the only way to ensure the exact temperature is to use a kitchen thermometer) 10. After 7-8 minutes, the fillets will be golden, drain them on absorbent paper 11, and continue cooking all the others. At the end of cooking, salt them and enjoy your Roman-style fried cod (in batter) while still very hot 12.

Storage

Once the Roman-style fried cod (in batter) is ready, it is recommended to consume it immediately, but if you have leftovers, you can store it in the fridge for up to 1-2 days: reheat it a bit in the oven before enjoying it.

Tip

For perfect frying of Roman-style fried cod (in batter): the cod must be well desalinated and dried before use.

If a few small lumps of flour form in the batter, don't worry: they will disappear during the rest in the fridge.

The oil temperature is the secret to a great fry: measure it with a thermometer and don't worry if it seems high: the cold batter, in fact, will lower the temperature. For this reason, fry only a few pieces at a time.

For the translation of some texts, artificial intelligence tools may have been used.