Classic Fried Salt Cod Recipe

saltfish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Fresh fish can be a healthier option with less sodium.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be more expensive.

Place cod in a medium bowl or casserole dish, cover with water, and chill. Let soak for 24 hours, changing the water two to four times depending on how salty the cod was to begin with.

When ready to fry, remove cod from water and pat dry with a kitchen towel. Cut into four to six strips and then pat dry again.

Place vegetable oil into a large (6-quart) heavy pot and place on stove over medium heat. Using a deep-fat thermometer positioned in the pan or a digital kitchen thermometer, watch the temperature closely. Oil is ready at 380 F.

While oil is heating up, combine flour, salt, olive oil, and water in a medium bowl. Whisk to combine. The batter should be thick, similar to pancake batter.

Dip cod strips in batter and then place in frying oil using tongs. Don't overcrowd oil, fry three to four strips at a time. Fry for two to three minutes until golden brown.

Using tongs again, remove fried cod from the pot and place it on a serving plate. Sprinkle with sea salt and chopped parsley if desired.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens