Crispy Fried Salt Cod Recipe
Category: Main Course
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salted Cod (soaked) | 650g |
| All-purpose flour | 30g |
| Vegetable oil (for frying) | 500ml |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 40g |
| Carbohydrates | 15g |
| Fat | 18g |
| Fiber | 1g |
Instructions:
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Preparing the Cod: Start by selecting a good quality salted cod fillet that has been properly desalted. If you’re using salt-cured cod, remember it requires soaking for at least 3 days before cooking. Make sure to follow proper desalt instructions as indicated in culinary guides. Once your fillet is ready, carefully remove the skin. To do so, start at the tail end of the fish and gently peel the skin off.
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Removing Bones: After skinning, you need to remove any bones from the fillet. Use a pair of tweezers to extract any lingering bones. A simple way to locate them is by gently feeling the flesh with the palm of your hand; the bones will become more prominent.
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Cutting the Cod: Once the bones are removed, cut the cod into thick slices, approximately 3-4 cm in thickness. This size is perfect for frying as it will ensure the fish stays moist and tender inside while achieving a crispy exterior.
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Coating with Flour: Pour the flour into a shallow dish. Take each piece of cod and dredge it in the flour, ensuring that all sides are coated evenly. This flour coating will create a crispy texture when fried.
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Heating the Oil: In a large frying pan or skillet, pour in the vegetable oil, enough to submerge the fish pieces partially. Heat the oil to a temperature between 180°C (350°F) and 190°C (375°F). It’s important to maintain this temperature to ensure the cod cooks perfectly. If the oil is too hot, the fish might burn on the outside without cooking properly inside.
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Frying the Cod: Carefully lower the floured cod pieces into the hot oil, frying them in batches to avoid overcrowding the pan. Fry each piece for about 4 to 6 minutes, depending on the thickness, until they turn a golden, crispy brown. Once done, remove the pieces with a slotted spoon and place them on a paper towel-lined plate to drain off any excess oil.
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Serving: Once all the pieces are fried and drained, serve the crispy fried salt cod immediately while it is still hot. This dish is best enjoyed fresh out of the pan, offering a perfectly crunchy crust and a tender, flaky interior. Serve with a simple salad, lemon wedges, or your favorite dipping sauce.
Tips for the Best Fried Salt Cod:
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Soaking the Cod: If you’re using salted cod, the soaking process is crucial to removing the excess salt. Change the water a few times during the soaking period, and if necessary, taste a small piece before cooking to ensure it’s adequately desalted.
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Oil Temperature: Be sure to maintain the correct frying temperature. If you don’t have a thermometer, you can test the oil by dropping a small amount of flour in it. If it sizzles immediately, the oil is ready for frying.
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Serving Suggestions: Fried salt cod pairs wonderfully with crusty bread, mashed potatoes, or a light green salad. For a more traditional serving, drizzle some extra virgin olive oil over the top for added flavor.
This dish is not just a treat but also a piece of culinary tradition, perfect for anyone who loves flavorful, crispy fish with a rich history. Enjoy!
