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.