Fried Cod

Here is the recipe to prepare a delicious Italian-style fried cod. Before starting, make sure to have pre-soaked cod, as it requires several hours (usually 24-48 hours, changing the water every 6-8 hours) to desalt.

Ingredients

• 600 g of pre-soaked cod
• Flour as needed (enough to dust the cod)
• Seed oil for frying
• Salt and pepper to taste (optional, according to preferences)
• Lemon wedges for serving
• Chopped parsley for garnish (optional)

Preparation

1. Ensure that the cod is well-desalted and dried. Remove any bones and skin, and cut it into pieces suitable for frying.

2. Heat plenty of oil in a deep skillet or a deep fryer to about 180 °C (356 °F).

3. In the meantime, flour the pieces of cod making sure to remove the excess flour.

4. Gently immerse the cod in the hot oil and fry until it becomes golden and crispy; this should take about 3-5 minutes depending on the size of the pieces.

5. Once the cod is fried, gently remove it from the oil and let it drain on paper towels to remove excess oil.

6. (Optional) If desired, you can sprinkle some salt and pepper on the still hot cod.

7. Serve the hot fried cod with lemon wedges and, if desired, sprinkled with chopped parsley.

A curiosity about cod: although it is a strong dish in the Italian culinary tradition, especially in Venetian and Ligurian cuisine, the cod (as salt-cured fish) has distant origins: it is believed to come from the Nordic countries. It arrived in Italy thanks to maritime trade and quickly spread due to its long preservation period and versatility in the kitchen.