ROMAN-STYLE FRIED SALTED COD

Battered and fried salted cod and vegetables (gluten-free)


  • SERVING SUGGESTIONS: 2 people / main course or 4 people / starter


  • INGREDIENTS

    • 400g Monti salted cod fillet
    • 1 carrot
    • 1 celery stalk
    • 1 courgette
    • 1 small red onion
    • 1/2 red pepper
    • 4 asparagus
    • 500 ml frying oil
    • Salt to taste

    INGREDIENTS FOR THE BATTER

    • 75 g corn starch
    • 150 g rice flour
    • 3 g baking powder
    • 450 g sparkling water
    • 2 g salt

  • BATTER PREPARATION

    • Mix all ingredients together with a whisk until smooth.
    • Place in the refrigerator and chill well before use.

    PREPARATION FOR FRYING

    • Carefully clean the vegetables and cut them into even sticks, with the exception of the onion, which should be cut into wedges.
    • Also cut the salted cod into bite-sized pieces.
    • Heat the oil in a saucepan until it reaches the temperature of 170°C.
    • Dip the vegetables in the previously cooled batter, allowing the excess mixture to drain off, and then fry them in the hot oil.
    • Allow the vegetables to brown until the desired crispness is achieved. Next, perform the same procedure with the cod chunks, frying them until golden brown.

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