Best 2 Fried Salt Cod Recipes
Today's culinary journey takes us to the realm of culinary delights, where we embark on a quest to discover the most tantalizing recipe for "fried salt cod". As we delve into this classic dish, we'll explore the unique flavors and textures that make it a beloved delicacy across various cultures. From the delicate saltiness of the cod to the crisp, golden-brown exterior, this dish promises a symphony of sensations that will delight your taste buds. Whether you prefer a traditional approach or a contemporary twist, this article will guide you through the essential steps and ingredients needed to create an unforgettable fried salt cod experience that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
BACCALA FRITTO " FRIED SALT COD"
If your familiar to Baccala, this is a simple and tasty way to serve it! If your not familiar with Baccala it is salted cod and needs to be soaked in water for two days to remove the salt and to reconstitute the fish. With this recipe I have estimated the oil for frying,flour for dredging and the serving size which depends on the size of the fish how big the pieces are cut .
Provided by Antifreesz
Categories European
Time 15m
Yield 4 20
Number Of Ingredients 5
Steps:
- Cut soaked, skinless and boneless Cod into into bite size pieces so they can cook all together quickly in the pan.
- Heat oil in pan,use 1/2 cup or try for 1/2inch at least in pan (depending of size of pan being used).
- While cod is moist but not dripping wet, dredge well in flour.
- Shake off excess and don't worry if patches of flour look to thick.
- With hot oil, fry cold without crowding the pan and turn pieces when lightly golden.
- Drain well on rack or paper towels.
- Serve almost immediately or at room temperature.
- Fry parsley by putting into hot oil for a few seconds or till it becomes crisp.
- Place fish on serving platter with parsley and lemon wedges.
FRIED SALT COD
Categories Appetizer Fry Christmas Cocktail Party Seafood Cod Christmas Eve Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 hors d'oeuvre servings
Number Of Ingredients 11
Steps:
- Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Chill cod until ready to use.
- Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
- While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
- Sprinkle with sea salt and serve immediately.
Tips:
- Choose High-Quality Cod: Opt for fresh or frozen cod fillets that are firm and have a mild, briny aroma. Avoid fillets with a strong fishy smell or those that are discolored.
- Desalt the Cod Properly: Soaking the cod in cold water for 24-48 hours is crucial to remove excess salt and achieve the right balance of flavors. Change the water every 8-12 hours to ensure even desalting.
- Dry the Cod Thoroughly: After desalting, pat the cod fillets dry with paper towels to remove any excess moisture. This helps achieve a crispier texture when frying.
- Use the Right Oil: Choose a high-heat cooking oil with a neutral flavor, such as vegetable oil, canola oil, or grapeseed oil. Olive oil is not recommended as it has a lower smoke point and can burn easily.
- Maintain the Oil Temperature: Use a deep-fry thermometer to ensure the oil temperature is at 350°F (175°C) before adding the cod. Maintaining the correct temperature is essential for achieving a crispy exterior and preventing the cod from absorbing too much oil.
- Fry in Batches: Avoid overcrowding the pan with cod fillets. Frying them in batches prevents the oil temperature from dropping and ensures even cooking.
- Drain on Paper Towels: After frying, transfer the cod fillets to a plate lined with paper towels to absorb any excess oil. This helps achieve a crispy texture and prevents sogginess.
Conclusion:
Fried salt cod is a versatile dish that can be enjoyed as a main course or as part of a larger meal. With its crispy exterior and tender, flaky interior, it's a popular dish in many cultures. By following these tips and choosing the right recipe, you can create a delicious and authentic fried salt cod dish that's sure to impress your family and friends. Whether you prefer a simple batter or a flavorful marinade, there's a recipe out there to suit your taste. So, gather your ingredients, heat up your oil, and get ready to experience the crispy, salty goodness of fried salt cod.
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