Fried codfish

It is so hard to imagine here on the shore of the Gulf of Naples a Christmas Eve or a New Year’s Eve dinner without the unmistakable and pungent smell of cod, first “sponged” and then fried! For many years, this tradition has existed; in fact, the story tells us that, in addition to being in the past the most common dish among the populace, it was also appreciated by wealthy gentlemen.


400 g codfish
250 ml seed oil

For the batter:
400 g flour “0”
Salt and pepper to taste
150 ml cold beer


Defrost the fillets of cod, meanwhile prepare the batter by adding to the cold beer (placed in a baking dish), the flour, pouring it a little at a time, until you get a sticky consistency. Season with salt and pepper and leave it in the fridge for at least 20 minutes, covering it with a food film.

After a bit floured the pieces of cod, pass it in the batter and fry it in plenty of boiling oil. Drain the pieces of cod fried with oil in excess and serve them still hot.



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