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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.
In addition to the preparation and cooking time, allow 2 hours for the batter to rest
Before proceeding, rinse the salt cod under running water to desalinate it further
Dissolve the brewer's yeast in a very small amount of lukewarm water
In a bowl, sift the flour, then add the egg, the dissolved brewer's yeast, a pinch of salt, and the wine
Mix thoroughly with a wooden spoon or a whisk
If the mixture is too thick, dilute it with a few more tablespoons of wine
Cover the bowl with a cloth and let the batter rest for two hours
Drain the salt cod and pat it dry well with paper towels
Cut it into pieces and dip each piece into the batter, turning it several times to coat it completely
In a pan, heat plenty of oil and when it reaches a high temperature, fry a few pieces of cod at a time
As soon as they are golden and crisp, remove them and let them drain on paper towels
Keep them warm until you have fried all the fish
Serve the fried cod pieces on a serving platter that has been preheated
Bowl
Whisk
Pan
Frying Tongs
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.
Fried salt cod in batter is a typical dish of Italian culinary tradition, particularly in the regions of Campania and Lazio.
Italia, Campania
| 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 |
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