Crispy seafood cod delight
Crisp-fried cod fillets golden on the outside, flaky inside—seafood flavor dancing with hot oil and a kiss of lemon, a simple joy that tastes like the shore.
Ingredients for the Cod
- 1 piece of salt-cured cod
- Olive oil
- Flour
Preparation for the Cod
- Cut the salt-cured cod into pieces and place them in a large bowl. Cover with plenty of water and let soak for 34-36 hours, changing the water every 4-5 hours to remove the salt.
- Once the cod is desalted, place it in a strainer to drain.
- Heat a frying pan over medium heat and add olive oil until it’s hot.
- Meanwhile, dredge the cod in flour and then dip it in the batter (recipe below).
- Fry the cod in the hot oil, turning until both sides are golden brown. Dredging in flour before dipping in batter helps the batter stick evenly and prevents excessive oil absorption.
Ingredients for the Batter
- 1 can of beer
- Flour, as needed
- Salt
- Pepper
Preparation for the Batter
- In a bowl, pour the beer, salt, and pepper.
- Gradually add the flour, whisking continuously, until the batter reaches a consistency that’s neither too thick nor too runny.
- Let the batter rest for 10 minutes before using.
Flavorful seafood crunch
Each piece offers a satisfying crunch as you bite in, followed by tender cod that moistens with each chew—seafood texture at its most comforting.
Savory seafood simplicity
Seasoned with salt, maybe a whisper of pepper and herbs; olive oil glistened; lemon or garlic on the side—seafood purity without fuss, just pleasure.
This golden, crispy fried cod is made even better with a light beer batter, creating a perfectly crunchy coating. It’s a deliciously comforting dish that’s perfect to share. Enjoy!
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