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Fish, Italy

Fried Cod Roman Style with Chicory Salad

Fried cod Roman style is a fish dish for 4 people, ready in 45 minutes, rated easy, at about €3.50 per person. Cod fillets are dipped in a beer batter then fried until golden and puffed up. The key to success is letting the batter rest properly and drying the cod thoroughly before frying.

Tonight we're bringing home the fried fish of Roman trattorias, golden cod fritters with a lemony chicory salad.

Fried Cod Roman Style with Chicory Salad
Total time
45 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under a crisp golden crust, the cod stays tender and flakes apart easily. The beer batter gives a particular lightness, it puffs up during cooking and forms a thin shell that never hides the fish's flavor. The chicory salad, bitter and sharpened with lemon, cuts through the richness of the fritters with every bite.

This is a winter evening dish for when you want something special without spending hours in the kitchen. Kids usually love the golden fritters, while adults get a taste of a Roman trattoria through the lemony chicory. Mon Chou likes this recipe for nights when you want a simple meal that breaks up the routine.

The ingredients

4 people

Fish counter

  • Cod fillets, pre desalted 700 g

Pantry

  • Flouroften in the pantry 100 g
  • Lager beeroften in the pantry 20 cl
  • Frying oiloften in the pantry 1 L
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Escarole chicory 1
  • Lemon 2

Bakery

  • Country bread 4 slices

Allergens Gluten, Fish

The step by step recipe

  1. Mix the flour, beer, and a pinch of salt into a smooth batter. 15 min

    Use very cold beer, the temperature shock makes the batter crispier.

  2. Thoroughly dry the pieces of cod.

    Pat the cod dry with paper towels, batter sticks better to a dry surface.

  3. Dip the pieces into the batter and fry them in hot oil until golden. 8 min

    Remove the fritters once they're puffed and golden, 3 to 4 minutes is usually enough.

  4. Drain on paper towels and season with salt.

    Salt them as soon as they come out of the oil, the salt sticks better while they're still hot.

  5. Dress the chicory with the olive oil, a squeeze of lemon, and salt, and serve with the lemon and bread.

    Toss the chicory just before serving, its bitterness contrasts nicely with the fried fish.

Our tips to get it right

  • Strain the frying oil between batches if you're cooking in rounds, burnt crumbs give the next fritters a bitter taste.
  • Cut the cod into even sized pieces so the cooking is consistent, pieces that are too thick will stay raw in the center.
  • Check that your oil is at the right temperature before dropping in the pieces, too cold and the fritters turn greasy, too hot and they burn on the outside.

The variations

  • Swap the salt cod for fresh cod if you don't have time to desalt it, the result is just as crispy.
  • For a vegetarian version, replace the fish with slices of zucchini or fennel dipped in the same batter.
  • To go faster with kids, shape small fritters instead of large pieces, they cook faster and are easier to eat.

What to serve it with

  • A glass of dry white wine
  • Extra lemon wedges on the side
  • A cold sparkling water

Storage

These fritters are best eaten the same day, since the batter loses its crispness in the fridge. If needed, store them for 1 day in the fridge in a sealed container and reheat in a hot oven for a few minutes to bring back some crunch. Fried fish doesn't freeze well, the texture turns soft after thawing.

Questions about this dish

Can you make the batter ahead of time?

Yes, you can make the batter up to 2 hours ahead and let it rest in the fridge. It will be even lighter and crispier when fried.

Can you use a different fish instead of cod?

Yes, fresh cod or whiting both work well with this same batter. Choose a firm fleshed fish that holds up well to frying.

How do you know when the oil is hot enough?

Drop a small bit of batter into the oil, if it sizzles and floats back up right away, the oil is ready. Aim for around 180 degrees Celsius if you have a kitchen thermometer.

Can you replace the beer in the batter?

Yes, you can use very cold sparkling water if you'd rather skip the alcohol. The batter will be slightly less light but still crispy.

How long does it take to make fried cod Roman style with a chicory salad?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in fried cod Roman style with a chicory salad?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does fried cod Roman style with a chicory salad cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish. Always check the labels of the products you buy.

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