Dried cod in deep fat
6 servings
20 minutes
Dried cod in batter is one of the most iconic dishes of Portuguese cuisine, reflecting the country's rich maritime traditions. The history of this recipe dates back to when fishermen salted cod for long journeys and later learned to turn it into a crispy, aromatic delicacy. The dish combines the tenderness of cod with a crunchy golden crust, creating a unique texture combination. A light hint of paprika and lemon enhances the sea aroma, while frying in olive oil provides a rich flavor. Dried cod in batter is served hot and pairs perfectly with fresh vegetables or light sauces. This dish embodies the coziness of Portuguese taverns and is ideal for both family dinners and festive gatherings.
1
Place the cod in a bowl and submerge it in plenty of water. Let it soak for 24-48 hours, changing the water and removing the salt that settles at the bottom of the bowl. Then drain all the water, remove the skin from the cod, dry it, and cut it into thin strips.
- Dried cod fillet: 500 g
2
Mix paprika, pepper, and lemon juice in a large bowl and add 175 ml of oil. Add the cod and mix well. Cover and let marinate, stirring, for 2 hours.
- Paprika: 2 teaspoons
- Ground black pepper: pinch
- Lemon: 1 piece
- Olive oil: 500 ml
3
Drain the marinade, pat the cod dry with paper towels. Heat the remaining oil in a deep skillet to 180–190 degrees. Pour flour onto a plate and beat an egg in a bowl.
- Olive oil: 500 ml
- Wheat flour: to taste
- Chicken egg: 1 piece
4
Dip each strip of fish in flour, shaking off the excess, then into the egg, and fry in hot oil a few at a time for 5 minutes until golden brown. Remove with a slotted spoon and drain on paper towels, keeping warm in a heated dish. Serve immediately.
- Wheat flour: to taste
- Chicken egg: 1 piece
- Olive oil: 500 ml