Fried cod

Ingredients

• 1 fillet (800 g)soaked salt cod
• 300 gdurum wheat flour
• to tastepeanut oil
• 1 pinchsalt

Instructions

1. 1

   Remove skin and bones

   Starting at the tail, lift off the cod skin. Use tweezers to remove any pin bones.

2. 2

   Cut into pieces

   Cut the cod into evenly sized pieces.

3. 3

   Wash and dry

   Rinse the pieces, then pat them dry with kitchen paper.

4. 4

   Coat in flour

   Spread the flour on a plate and coat each piece of cod thoroughly.

5. 5

   Set on a tray

   As you coat the fish, arrange the pieces on a tray.

6. 6

   Heat the oil

   Pour the peanut oil into a non-stick frying pan and heat it to about 180–190°C.

7. 7

   Fry in batches

   Fry a few pieces of cod at a time in the hot oil, keeping the oil at a steady frying temperature.

8. 8

   Drain the fish

   When the pieces are golden on both sides, lift them out gently with a slotted spatula. This should take 5–6 minutes, depending on the thickness of the fish; drain on kitchen paper.

9. 9

   Season and serve

   Once all the fish is fried, add salt very sparingly and serve immediately.

10. 10

    Add lemon

    If you like, serve the fried cod with lemon slices.

What is fried cod?

Fried cod is a familiar Italian preparation of baccalà, or salt cod, which is soaked before cooking and then fried in a simple flour coating. Its appeal is the contrast between a crisp exterior and moist, flaky fish.

This version keeps the seasoning spare and uses durum wheat flour for the coating. Small batches help the fish brown rather than lose its crunch in cooling oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 39g protein, 56g carbs, 17g fat.

The cod provides most of the protein, while the durum flour supplies much of the carbohydrate. The flour and oil used for frying contribute most of the energy and fat; serve a moderate portion with vegetables or salad to round out the plate.

Choosing and preparing the cod

Soaked salt cod: the recipe starts with a prepared 800 g fillet. Make sure it has been soaked and is ready to cook, as the recipe does not include a soaking stage.

Bones and skin: remove the skin from the tail end and check carefully for pin bones. Cutting the fish into similarly sized pieces helps them cook at a similar rate.

Getting an even coating

Dry fish: pat each piece thoroughly with kitchen paper before coating. Excess moisture can make the flour clump and can cause oil to spit.

Durum flour: coat each piece well, then place it on a tray while you work. A light, even layer is the aim; shake off any loose excess before frying.

Managing the frying temperature

Hot oil: bring the oil to about 180–190°C before adding the fish. Frying in small batches helps the temperature recover between additions.

Batch size: leave enough room for the pieces to fry without crowding. Follow the recipe’s 5–6 minute guide, allowing for the thickness of each piece.

How to tell when it is ready

Colour: look for golden surfaces on both sides rather than relying on time alone. Turn or lift the pieces carefully so the flour coating stays intact.

Texture: the outside should be crisp and the fish inside should flake easily. Drain the cooked pieces on kitchen paper and serve promptly while the coating is at its best.

Serving the fried cod

Lemon: offer lemon slices alongside the fish if desired. A squeeze just before eating gives a fresh contrast to the fried coating.

Sides: serve with a simple green salad or cooked vegetables for a balanced plate. Add bread or potatoes if you would like a more substantial meal.

Recipe notes & tips

• Pat the cod dry well so the flour adheres in an even layer.
• Use a thermometer to check that the oil reaches 180–190°C.
• Fry only a few pieces at a time to help the oil stay hot.
• Keep the coated pieces on a tray until they are ready to fry.
• Drain the fish on kitchen paper and serve it as soon as possible.
• Season sparingly, since soaked salt cod may still taste salty.

Variations

• Add black pepper: season the flour lightly before coating the fish.
• Use lemon: serve with lemon wedges or slices for a brighter finish.
• Try fresh herbs: scatter chopped parsley over the fish just before serving.
• Serve with greens: pair the cod with simply cooked green vegetables.
• Make it a fuller meal: add boiled or roasted potatoes on the side.

Common mistakes to avoid

• Wet fish: the coating can turn patchy; pat each piece thoroughly dry first.
• Crowded pan: the oil temperature can drop; fry the cod in small batches.
• Oil too cool: the coating may absorb more oil; wait until it reaches 180–190°C.
• Uneven pieces: they may finish at different times; cut the cod into similar sizes.
• Too much salt: soaked cod can remain salty; season very lightly after frying.

How to store

Fried cod is best eaten immediately, while the coating is crisp. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in a hot oven until heated through; the coating may soften.

Frequently asked questions