The fried cod is one of the most popular dishes of southern Italy: today I present the recipe for fried cod Neapolitan, that actually we prepare in the same way also in Sicily. Only two ingredients: cod and flour. over, Obviously, oil for frying. The name “stockfish Neapolitan” It comes from the fact that in Naples it is a street food, uno street food, extremely popular and sold anywhere in the street in the characteristic 'cuoppi'. I 'cuoppi’ I am walking cartocci: It is beautiful to eat the hot fish fry, whether mixed or just salt cod, while strolling on the waterfront of Mergellina looking Vesuvius. In Naples, but generally throughout South Italy, including Sicily, on the tables of parties fried cod is one of the dishes that can not miss absolutely. Indeed, you have already peeked between my CHRISTMAS MENU?
The flour and oil, my advice
00 The flour is fine to prepare the fried cod Neapolitan. But if you really want to achieve perfection, I recommend you use the rice flour, that is naturally gluten-free: you will get an even more crisp and dry frying. Yet, the lack of salt as an ingredient is not an oversight: whether you're buying the cod already soaked, whether they ammolliate home (you have to hold it for 3 days in cold water, changing the water three times a day), will always be a salt residue. So no salt in the flour, or regret.
As for the oil for frying, three main alternatives: virgin olive oil (I recommend, no olive oil. On why write an article of short depth), peanut oil or high oleic sunflower oil. Do not use vegetable oil mixed or simple sunflower oil because they have a smoke point is not suitable for frying. You can taste the fried cod with tomato with a splash of lemon juice, enhances the taste of the fish, but it is not mandatory. Indeed, I actually do not use lemon.
If you love the cod, do not forget to have a look at all my RECIPES WITH COD’ and I wish you good day.
1 kilogram of salt cod
rice flour or flour 00, to taste
virgin olive oil, peanut oil or high oleic sunflower oil for frying, to taste
a lemon (Optional)
First wash the cod carefully under running water, then pat it dry with absorbent paper: the cod must be perfectly dry, otherwise in contact with hot oil will produce hot splashes. Remove the skin of the cod: it's very simple, you only need to use a sharp knife. To fillet and cut fish, the so-called 'flexible' is normally used, a sharp knife that flexes slightly to follow the course of the meat.
Once the skin removed, the cod cut into small pieces. No matter whether they are small, you can choose the size you prefer, provided they are all pretty much the same size, in such a way that they cook at the same time.
Pour into a large saucepan (I recommend a wok, Perfect for frying) abundant virgin olive oil, peanut oil or high oleic sunflower. Heat the oil to a temperature of 165 degrees (you bought this blessed thermometer?).
Pass the cod into the flour so that it is completely covered and dig the pieces of cod into the hot oil, few at a time otherwise the oil will cool. Cook the cod turning the pieces occasionally until golden brown. Drain the cod and place on paper towels. Serve the fried cod with warm Neapolitan, with some slice of lemon to your taste. Bon appétit!
MATCHING: Franciacorta DOCG Brut Saten, Vintage 2014, of the company Quadra. Only white grapes for this classic method, made from Chardonnay (80%) and Pinot Blanc (20%). The delicate scent of white flowers, the balanced taste, with a note Blighia, and a bubble fine and elegant, make this sparkling wine a perfect match with a simple recipe like this fried cod. To be enjoyed at a temperature of about 8 degrees.