Roman-style fried salt cod (in batter)

Roman-style fried salt cod is a classic and tasty dish that is often found in the trattorias of the Italian capital. Below you will find the recipe to prepare delicious battered salt cod.

Ingredients

• 600 g of pre-soaked salt cod
• 200 g of flour
• 2 eggs
• 1 glass of light beer
• Seed oil for frying
• Salt to taste
• Lemon juice (optional)

Preparation

1. Start with the batter: in a bowl, sift the flour and add a pinch of salt.
2. Incorporate the eggs into the flour and start to mix with a whisk.
3. Gradually pour the beer into the bowl, continuing to mix to avoid lumps. Work the mixture until you get a smooth and homogeneous batter.
4. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for about 30 minutes.
5. While the batter is resting, cut the pre-soaked salt cod into pieces of about 5 cm.
6. Heat a generous amount of seed oil in a pan or deep fryer until it reaches a temperature of about 170-180 °C.
7. Dip the pieces of salt cod into the batter, making sure they are well covered.
8. Fry the salt cod pieces in hot oil until they become golden and crispy. This should take about 4-5 minutes per side.
9. Drain them on paper towels to remove the excess oil.
10. Serve the fried salt cod hot, with an optional sprinkle of salt and a bit of lemon juice to taste.

Curiosity

In Roman culinary tradition, fried salt cod is commonly consumed during the holidays, especially at Christmas and during Carnival week. It is a dish that can also be found on lean days because salt cod, being preserved fish, was easily accessible even in the past. When serving it, there is a custom of pairing it with a good sparkling white wine from Lazio to enhance the taste.