{"id":16407,"date":"2024-12-24T12:53:43","date_gmt":"2024-12-24T11:53:43","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/roman-style-fried-cod-traditional-christmas-recipe\/"},"modified":"2026-08-22T16:14:36","modified_gmt":"2026-08-22T14:14:36","slug":"roman-style-fried-cod-traditional-christmas-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/roman-style-fried-cod-traditional-christmas-recipe\/","title":{"rendered":"Roman-style fried cod: traditional Christmas recipe"},"content":{"rendered":"<p><strong>Roman-style fried cod<\/strong> 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 pur\u00e9e and crispy fried artichokes.<\/p>\n<p>Today I will show you how to prepare it step by step, with <strong>practical tips<\/strong> to ensure a perfect result: golden, crispy, and full of flavor.<\/p>\n<hr \/>\n<h3>Curiosities about cod in the Roman tradition<\/h3>\n<p><strong>Desalted cod<\/strong> 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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<hr \/>\n<h3>Watch the video with all the steps<\/h3>\n<div class=\"videobox\">\n<p>Below you can watch the video with all the steps to prepare the recipe in the easiest way.<br \/>\nIf you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8a488091f22\" data-id=\"Asyc-BwCwN0\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-Asyc-BwCwN0-6a8a488091f22\" data-vid=\"Asyc-BwCwN0\"   data-src=\"https:\/\/www.youtube.com\/embed\/Asyc-BwCwN0?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Roman-style fried cod: traditional Christmas recipe ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/Asyc-BwCwN0\/hqdefault.jpg\"  alt=\"Roman-style fried cod: traditional Christmas recipe ~ Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Roman-style fried cod: traditional Christmas recipe - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/Asyc-BwCwN0\/hqdefault.jpg\",\"uploadDate\":\"2024-12-24T12:53:43+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/Asyc-BwCwN0?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=Asyc-BwCwN0\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3>Necessary ingredients<\/h3>\n<p><strong>Ingredients for the fried cod:<\/strong><\/p>\n<ul>\n<li>100 g wheat flour<\/li>\n<li>100 g rice flour<\/li>\n<li>300 g very cold sparkling water<\/li>\n<li>2 desalted cod fillets<\/li>\n<li>Abundant oil for frying<\/li>\n<\/ul>\n<p><strong>For the side dish:<\/strong><\/p>\n<ul>\n<li>1 artichoke<\/li>\n<li>Lime zest<\/li>\n<li>Mint leaves<\/li>\n<li>Fresh parsley<\/li>\n<\/ul>\n<p><strong>Ingredients for the celeriac pur\u00e9e:<\/strong><\/p>\n<ul>\n<li>Half a celeriac<\/li>\n<li>A splash of milk<\/li>\n<li>40 g butter<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Salt<\/li>\n<li>Black pepper<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Roman-style fried cod: traditional Christmas recipe ~ Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13031 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Bacalao-frito-a-la-romana-receta-tradicional-navidena-1.jpg\"  alt=\"Roman-style fried cod: traditional Christmas recipe ~ Recipes Second courses  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Bacalao-frito-a-la-romana-receta-tradicional-navidena-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Bacalao-frito-a-la-romana-receta-tradicional-navidena-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Bacalao-frito-a-la-romana-receta-tradicional-navidena-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3>Step-by-step preparation of Roman-style fried cod<\/h3>\n<h4>Prepare the batter<\/h4>\n<p>In a bowl, mix the <strong>wheat flour<\/strong>, <strong>rice flour<\/strong>, and <strong>very cold sparkling water<\/strong>. Stir lightly until combined, leaving some lumps. This will help the coating become crispier. Let the mixture rest in the fridge for 30 minutes.<\/p>\n<h4>Prepare the artichokes<\/h4>\n<p>Clean the <strong>artichokes<\/strong>, 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.<\/p>\n<h4>Make the celeriac pur\u00e9e<\/h4>\n<p>Peel the <strong>celeriac<\/strong> and cut it into cubes. Boil them in salted water for 10 minutes or until tender. Blend together with the <strong>butter<\/strong>, a little <strong>milk<\/strong>, <strong>olive oil<\/strong>, salt, and pepper. Adjust the texture by adding more liquid if necessary. Set aside.<\/p>\n<h4>Fry the cod and vegetables<\/h4>\n<p>Heat the <strong>oil<\/strong> to 180 \u00b0C in a deep pan. Dip the pieces of <strong>cod<\/strong> into the batter and fry until golden brown. Do the same with the <strong>artichokes<\/strong>. Remove and place on absorbent paper.<\/p>\n<h4>Assemble the dish<\/h4>\n<p>Place a base of <strong>celeriac pur\u00e9e<\/strong> on the plate. On top, arrange the pieces of <strong>cod<\/strong>, the <strong>fried artichokes<\/strong>, and garnish with <strong>lime zest<\/strong>, <strong>mint leaves<\/strong>, and <strong>fresh parsley<\/strong>.<\/p>\n<p><img  title=\"Roman-style fried cod: traditional Christmas recipe ~ Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13034 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Bacalao-frito-a-la-romana-receta-tradicional-navidena-2.jpg\"  alt=\"Roman-style fried cod: traditional Christmas recipe ~ Recipes Second courses  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Bacalao-frito-a-la-romana-receta-tradicional-navidena-2.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Bacalao-frito-a-la-romana-receta-tradicional-navidena-2-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Bacalao-frito-a-la-romana-receta-tradicional-navidena-2-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3>Tips and tricks for perfect fried cod<\/h3>\n<ul>\n<li><strong>Light batter:<\/strong> Very cold sparkling water is key to achieving a crispy and airy coating.<\/li>\n<li><strong>Artichokes in lemon water:<\/strong> This prevents them from oxidizing and keeps them fresh before frying.<\/li>\n<li><strong>Temperature control:<\/strong> Keep the oil at 180 \u00b0C to obtain an even golden color and prevent the batter from absorbing too much oil.<\/li>\n<li><strong>Pur\u00e9e texture:<\/strong> Adjust the amount of milk according to your preference for a creamier or lighter pur\u00e9e.<\/li>\n<\/ul>\n<hr \/>\n<h3>Italian recipes you will love<\/h3>\n<p><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/espaguetis-a-la-marinera-spaghetti-alla-marinara-o-allo-scoglio-un-festival-para-amantes-del-pescado\/\" target=\"_new\" rel=\"noopener\">Seafood Spaghetti (Spaghetti alla marinara or allo scoglio)<\/a><\/strong><br \/>\nA recipe full of fresh seafood and an aromatic tomato base. A true festival for fish lovers!<\/p>\n<p><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-salmon-penne-al-salmone-2\/\" target=\"_new\" rel=\"noopener\">Pasta with salmon (penne al salmone)<\/a><\/strong><br \/>\nQuick and delicious, with a touch of cognac that elevates the flavor of the salmon. Ideal for surprising with little effort.<\/p>\n<p><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/spaghetti-alla-puttanesca-con-anchoas\/\" target=\"_new\" rel=\"noopener\">Spaghetti alla puttanesca with anchovies<\/a><\/strong><br \/>\nAn Italian classic full of character, with tomato, anchovies, capers, and olives. Perfect for any occasion.<\/p>\n<hr \/>\n<h3>Enjoy this Roman-style fried cod!<\/h3>\n<h4>A dish full of tradition and flavor<\/h4>\n<p><strong>Roman-style fried cod<\/strong> combines the best of Roman tradition with a contemporary touch. From its crispy batter to the creamy celeriac pur\u00e9e, every bite is a celebration of flavors and textures.<\/p>\n<h4>Perfect for Christmas celebrations<\/h4>\n<p>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.<\/p>\n<p>If you liked this recipe, <strong>follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\" target=\"_new\" rel=\"noopener\">YouTube<\/a> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a><\/strong> to discover more authentic Italian recipes. <strong>Leave a comment<\/strong> telling me how it turned out and <strong>share your photos<\/strong> on social media. 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Christmas recipe ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Roman-style fried cod: traditional Christmas recipe ~ Recipes Second courses  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"13025\">\n<h2 class=\"vrtl-recipe__title\">Roman-style fried cod with artichokes and celeriac puree<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Roman-style fried cod: traditional Christmas recipe ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/12\/Bacalao-frito-a-la-romana-receta-tradicional-navidena.jpg\"  alt=\"Roman-style fried cod: traditional Christmas recipe ~ Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/figure>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">40 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">5 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">45 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">0 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<h4 class=\"vrtl-recipe__group-name\">For the fried cod<\/h4>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">100<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">wheat flour<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">100<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">rice flour<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">300<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">very cold sparkling water<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">desalted cod fillets<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Abundant oil for frying<\/span><\/li>\n<\/ul>\n<h4 class=\"vrtl-recipe__group-name\">For the side dish<\/h4>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">artichoke<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Lime zest<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Mint leaves<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fresh parsley<\/span><\/li>\n<\/ul>\n<h4 class=\"vrtl-recipe__group-name\">For the celeriac puree<\/h4>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">\u00bd<\/span> <span class=\"vrtl-recipe__ingredient-name\">celeriac<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">a splash of milk<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">butter<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Black pepper to taste<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Asyc-BwCwN0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 pur\u00e9e 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. 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 Below you can watch the video with all the steps to prepare the recipe in the easiest way. If you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. 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 pur\u00e9e: 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 pur\u00e9e 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 \u00b0C 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 pur\u00e9e 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 \u00b0C to obtain an even golden color and prevent the batter from absorbing too much oil. Pur\u00e9e texture: Adjust the amount of milk according to your preference for a creamier or lighter pur\u00e9e. Italian recipes you will love Seafood Spaghetti (Spaghetti alla marinara or allo scoglio) A recipe full of fresh seafood and an aromatic tomato base. A true festival for fish lovers! Pasta with salmon (penne al salmone) Quick and delicious, with a touch of cognac that elevates the flavor of the salmon. Ideal for surprising with little effort. Spaghetti alla puttanesca with anchovies An Italian classic full of character, with tomato, anchovies, capers, and olives. Perfect for any occasion. 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 pur\u00e9e, 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. If you liked this recipe, follow me on YouTube and Instagram to discover more authentic Italian recipes. Leave a comment telling me how it turned out and share your photos on social media. I would love to see your creations! Bon app\u00e9tit! Roman-style fried cod with artichokes and celeriac puree Preparation time40 minutes Cooking time5 minutes Total time45 minutes Servings0 AuthorMia Villar Raurich 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 \u00bd celeriac 1 a splash of milk 40 g butter Extra virgin olive oil Salt to taste Black pepper to taste Instructions Video &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":13039,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[389,732],"tags":[2921,2905,2760,2922,2923,2919,2920,2928,2926,2927,2924,2765,2800,2925],"class_list":["post-16407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-second-courses","tag-artichoke","tag-black-pepper-2","tag-butter-2","tag-celeriac","tag-cod","tag-extra-virgin-olive-oil-2","tag-frying-oil","tag-lime-zest","tag-milk","tag-mint","tag-rice-flour","tag-salmo-fumat","tag-salt-2","tag-wheat-flour"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Roman-style fried cod: traditional Christmas recipe ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Roman-style fried cod with a crispy batter. 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