Fried Salt Cod

Fried Salt Cod
Photo by Richard Gerhard Jung


  • 1 teaspoon coarse sea salt
  • lemon wedges
  • 1 pound center-cut skinless boneless salt cod
  • 2 tablespoons olive oil
  • ¼ cup fresh flat-leaf parsley
  • 1 cup all-purpose flour
  • 11 tablespoons water
  • + 3 more ingredients
    • ½ teaspoon salt
    • 1 quart vegetable oil
    • 1 deep-fat thermometer

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. Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer. While oil is heat...

View full recipe at Epicurious


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