Fried Salt Cod Recipe

Fried Salt Cod Recipe

  • 1 lb center-cut skinless boneless salt cod, rinsed well
  • 1 qt vegetable oil
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup plus 3 tablespoons water
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 teaspoon coarse sea salt
  • Accompaniment: lemon wedges
  • Special equipment: a deep-fat thermometer
  1. 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.
  2. Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
  3. 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.)
  4. Sprinkle with sea salt and serve immediately.
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