RomanItalian
Fried Salt Cod in Batter
by Gambero Rosso · 452K subscribers on YouTube
Salt cod fillet strips dredged in flour, dipped in a yeast-based batter, and deep-fried until golden. A traditional Roman Christmas Eve dish.
- Difficulty
- medium
Ingredients
5 items- Filetto di Baccalà Ammollatorehydrated salt cod fillet, skin on
- Flourfor dredging the cod
- 15 gBrewer's Yeastbrewer's yeast, for the batter
- Acqua gassatasparkling water, enough to make a smooth batter
- Saltto taste, for the batter
Method
- Take a piece of rehydrated salt cod fillet (skin on).
- Cut it into strips about 2 cm wide, keeping the skin attached.
- Dredge each strip in flour, shaking off the excess.
- Make the batter: in a bowl, mix 700 g (00) flour with 15 g brewer's yeast. Gradually add sparkling water while whisking until smooth and semi-liquid. Season with salt.
- Dip the floured cod strips into the batter, letting the excess drip off.
- Deep-fry in hot oil (170-180°C) until golden and crispy.
- Drain on paper towels and serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
