Fried Salt Cod in Batter
Fried salt cod in batter is a tasty and crispy main course. The batter gives the cod a light texture and an irresistible flavor. This recipe is perfect to enjoy during the Christmas season or at any time of the year.
Ingredients
- Soaked salt cod
700 g700 g - Flour
150 g150 g - Egg
1 Unit1 Unit - Brewer's yeast
5 g5 g - Dry white wine
20 cl20 cl - Frying oil:
1 L1 L
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Preparation
- STEP 1 OF 13
In addition to the preparation and cooking time, allow 2 hours for the batter to rest
- STEP 2 OF 13
Before proceeding, rinse the salt cod under running water to desalinate it further
- STEP 3 OF 13
Dissolve the brewer's yeast in a very small amount of lukewarm water
- STEP 4 OF 13
In a bowl, sift the flour, then add the egg, the dissolved brewer's yeast, a pinch of salt, and the wine
- STEP 5 OF 13
Mix thoroughly with a wooden spoon or a whisk
- STEP 6 OF 13
If the mixture is too thick, dilute it with a few more tablespoons of wine
- STEP 7 OF 13
Cover the bowl with a cloth and let the batter rest for two hours
- STEP 8 OF 13
Drain the salt cod and pat it dry well with paper towels
- STEP 9 OF 13
Cut it into pieces and dip each piece into the batter, turning it several times to coat it completely
- STEP 10 OF 13
In a pan, heat plenty of oil and when it reaches a high temperature, fry a few pieces of cod at a time
- STEP 11 OF 13
As soon as they are golden and crisp, remove them and let them drain on paper towels
- STEP 12 OF 13
Keep them warm until you have fried all the fish
- STEP 13 OF 13
Serve the fried cod pieces on a serving platter that has been preheated
Suggestions
Bowl
Whisk
Pan
Frying Tongs
General information
Storage instructions
Fried salt cod in batter is best eaten immediately after preparation, but if there are leftovers, it can be stored in the refrigerator for up to 1 day.
More information
Fried salt cod in batter is a typical dish of Italian culinary tradition, particularly in the regions of Campania and Lazio.
Origin
Italia, Campania
Analysis
Warning
Macronutrients (100 gr)
| Energy (kcal) | 146.64 |
| Carbohydrates (g) | 9.85 |
| of which sugars (g) | 0.27 |
| Fat (g) | 1.64 |
| of which saturates (g) | 0.36 |
| Protein (g) | 20.49 |
| Fibre (g) | 0.31 |
| Salt (g) | 2.55 |
- Protein20.49g · 60%
- Carbohydrates9.85g · 29%
- Fat1.64g · 11%
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