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 lb; Type 00 flour 2.1 cups; Sparkling water (cold) 1.6 cups; Fine salt to taste; Sunflower seed oil 4 ¼ cups

it br de es fr

Lactose Free

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

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.

INGREDIENTS

Desalted cod 1 lb (465 g)

Type 00 flour 2.1 cups (300 g)

Sparkling water 1.6 cups (370 g) - (cold)

Fine salt to taste

for frying: Sunflower seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Fried Cod Roman Style (in batter)

To prepare the fried cod Roman style (in batter), make sure the cod is well desalted, otherwise follow our "How to Desalt Cod" guide. Pat the desalted cod dry with paper towels 1, then remove the skin using a knife 2 3.

Also remove the bones using tweezers 4. Then cut the cod into 8 pieces of approximately the same size 5 and set them aside for a moment. In a bowl, pour in the flour and sparkling water gradually 6.

Mix with a whisk 7 until you obtain a dense and covering batter. Heat the vegetable oil in a large, heavy-bottomed pot; when it reaches 375°F, it's time to fry. Dip 2-3 pieces of cod in the batter 8 and immediately after, plunge them into the oil 9.

Fry for about 8 minutes, turning the pieces occasionally and frequently checking the oil temperature. Once cooked, drain on paper towels 11 and season with a pinch of salt. Your fried cod Roman style (in batter) is ready to be enjoyed 12!

Storage

It is recommended to consume the fried cod Roman style (in batter) immediately; if there are leftovers, you can store them in the fridge for 1-2 days at most, making sure to reheat them in the oven before enjoying.

Tip

For a perfect frying of fried cod Roman style (in batter): the cod must be well desalted and dried before use, only in this way will the batter adhere perfectly.

You can flavor the batter with grated lemon zest.

The oil temperature is the secret to excellent frying: measure it with a thermometer and do not worry if it seems high: the cold batter will lower the temperature. For this reason, fry few pieces at a time.

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