Fried 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 any time of the year.
In addition to the preparation and cooking time, consider 2 hours for the batter to rest
Before proceeding, rinse the cod under running water to further desalinate it
Dissolve the brewer's yeast in a little lukewarm water
In a bowl, sift the flour and add the egg, 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 cod and dry it well on absorbent paper
Cut it into pieces and dip each piece in 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 they become golden and crispy, remove them and let them dry on absorbent paper
Keep them warm until you have fried all the fish
Serve the fried cod pieces on a previously warmed serving dish
Bowl
Whisk
Pan
Frying Tongs
Fried cod in batter is best consumed immediately after preparation, but if leftover, it can be stored in the refrigerator for up to 1 day.
Fried cod in batter is a typical dish of Italian culinary tradition, particularly from the regions of Campania and Lazio.
Italia, Campania
| Energy (kcal) | 145.8 |
| Carbohydrates (g) | 9.74 |
| of which Sugars (g) | 0.25 |
| Fat (g) | 1.57 |
| of which Saturates (g) | 0.36 |
| Protein (g) | 20.49 |
| Fiber (g) | 0.33 |
| Sale (g) | 2.54 |
