Roman-style fried cod is a typical recipe from Rome, especially popular on Christmas Eve. Its simplicity and flavor make it a must-have during this time of year. In this version, we give it a more modern and elegant twist, accompanying it with a delicate celeriac purée and crispy fried artichokes.
Today I will show you how to prepare it step by step, with practical tips to ensure a perfect result: golden, crispy, and full of flavor.
Index
Curiosities about cod in the Roman tradition
Desalted cod is an essential ingredient in Roman cuisine during Christmas. Traditionally, it is prepared fried in a thick batter made with flour and yeast, letting it rest to achieve a dense and crispy coating.
In this recipe, we opt for a lighter batter, perfect for enhancing the delicate flavor of the cod and accompanying it with other ingredients that complement its texture and aroma.
Christmas Eve is a special celebration in Italy, where meat is avoided and dishes with fish and fried vegetables, such as artichokes, predominate. This tradition reflects the gastronomic richness of the region and its respect for fresh ingredients.
Watch the video with all the steps
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Necessary ingredients
Ingredients for the fried cod:
- 100 g wheat flour
- 100 g rice flour
- 300 g very cold sparkling water
- 2 desalted cod fillets
- Abundant oil for frying
For the side dish:
- 1 artichoke
- Lime zest
- Mint leaves
- Fresh parsley
Ingredients for the celeriac purée:
- Half a celeriac
- A splash of milk
- 40 g butter
- Extra virgin olive oil
- Salt
- Black pepper
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
Step-by-step preparation of Roman-style fried cod
Prepare the batter
In a bowl, mix the wheat flour, rice flour, and very cold sparkling water. Stir lightly until combined, leaving some lumps. This will help the coating become crispier. Let the mixture rest in the fridge for 30 minutes.
Prepare the artichokes
Clean the artichokes, remove the outer leaves, and cut into eighths. Submerge them in water with lemon to prevent them from oxidizing. They will be ready to fry along with the cod.
Make the celeriac purée
Peel the celeriac and cut it into cubes. Boil them in salted water for 10 minutes or until tender. Blend together with the butter, a little milk, olive oil, salt, and pepper. Adjust the texture by adding more liquid if necessary. Set aside.
Fry the cod and vegetables
Heat the oil to 180 °C in a deep pan. Dip the pieces of cod into the batter and fry until golden brown. Do the same with the artichokes. Remove and place on absorbent paper.
Assemble the dish
Place a base of celeriac purée on the plate. On top, arrange the pieces of cod, the fried artichokes, and garnish with lime zest, mint leaves, and fresh parsley.
Tips and tricks for perfect fried cod
- Light batter: Very cold sparkling water is key to achieving a crispy and airy coating.
- Artichokes in lemon water: This prevents them from oxidizing and keeps them fresh before frying.
- Temperature control: Keep the oil at 180 °C to obtain an even golden color and prevent the batter from absorbing too much oil.
- Purée texture: Adjust the amount of milk according to your preference for a creamier or lighter purée.
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Enjoy this Roman-style fried cod!
A dish full of tradition and flavor
Roman-style fried cod combines the best of Roman tradition with a contemporary touch. From its crispy batter to the creamy celeriac purée, every bite is a celebration of flavors and textures.
Perfect for Christmas celebrations
This dish is not only delicious but also ideal for sharing during the holidays. You will surprise your guests with a perfect combination of tradition and creativity.
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Bon appétit!
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The card
Roman-style fried cod with artichokes and celeriac puree
Ingredients
For the fried cod
- 100 g wheat flour
- 100 g rice flour
- 300 g very cold sparkling water
- 2 desalted cod fillets
- Abundant oil for frying
For the side dish
- 1 artichoke
- Lime zest
- Mint leaves
- Fresh parsley
For the celeriac puree
- ½ celeriac
- 1 a splash of milk
- 40 g butter
- Extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
Video
