Fried Cod

Name: Fried Cod
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Desalted cod 1.1 lbs; Type 00 flour to taste; Black pepper to taste; Lime to taste; Peanut seed oil 4 ¼ cups

it de fr es br nl

Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Cost: Average
Note + the time to desalinate the cod (if necessary)

PRESENTATION

Fried baccalà is that dish everyone loves in Central Italy—especially when it is holiday time. In Rome? Oh yeah, you'll find fried baccalà on Christmas Eve tables, where sharing crispy fish with friends and family is the norm. Really good stuff. The prep is pretty simple: salted cod, or baccalà, gets soaked to nix extra salt, then dusted with flour and fried till it's golden and crunchy.

People love the mix of the tender insides and the crackly crust—bringing everyone together for that festive meal. Unlike stoccafisso, which is dried cod, fried salt cod uses the salt-preserved kind, which means juicy, classic Italian flavor. Really really tasty. It’s a tradition, showing up at those big winter meals where everyone gathers to enjoy.

During Christmas, especially for the Feast of the Seven Fishes, you’ll see Italian fried fish like this in the spotlight. It's not just about taste, honestly; it's a key part of Italian holiday customs. Even folks who aren’t into seafood often go for another piece because of that crispy texture and the moist flakiness inside. So so good.

In some places, you might get it as small bites or big fillets, but it's all about a quick fry. For sure. Locks in the tender, salty flavor and gives you something perfect to share. A squeeze of lemon or simple veggies on the side? Can’t go wrong. It fits right in with all the other Italian seafood dishes.

There's something about baccalà fritto that feels both festive and easy, making it a go-to for anyone wanting to bring a bit of Italian flair to their kitchen—especially when it’s time for Christmas Eve seafood and big family gatherings. Seriously good. It's a testament to the simple yet profound culinary wisdom in Italian cuisine.

INGREDIENTS

for the cod: Desalted cod 1.1 lbs (500 g); Type 00 flour to taste; Black pepper to taste; Lime to taste

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

Preparation

How to prepare Fried Cod

To prepare the fried cod, rinse the pre-soaked cod again, then dry it with some kitchen paper. Then start heating the oil. In the meantime, remove the skin from the cod by lifting it from the tail and gently pulling it off with your hands 1. Run your hand over the cod flesh in one direction and then the other to feel for bones and remove them with kitchen tweezers 2. Cut the cod into strips about 1 inch thick, then divide each into 2-3 parts 3.

Thoroughly flour the pieces of cod on both sides. Once the oil reaches a temperature between 356°F and 374°F (measured with a kitchen thermometer), immerse a few pieces at a time, removing the excess flour first 5. You can use a kitchen spider to avoid burning yourself. Depending on the thickness, it will take 3-5 minutes to cook, and only when they are well golden can you drain them 6.

Place them on a tray lined with a sheet of paper towel for fried foods to remove excess oil 7. Finish frying and season the fried cod with freshly ground pepper 8 and, if you like, some slices of lime or lemon 9.

Storage

Consume the fried cod as soon as it is prepared. Freezing is not recommended.

Advice

Serve the fried cod with a mixed salad and citrus mayonnaise; the freshness of lemon and orange paired with this dish will leave a pleasant sensation in the mouth.

If you have purchased salted cod, you can follow the instructions for desalting it found in our sheetHow to Desalt Cod".

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