Crispy Fried Cod: Easy and Perfect Recipe (with Cooking Tricks)
Crispy fried cod is one of those recipes that means tradition to me, especially on Christmas Eve. It’s truly one of those dishes that can’t be missed.
But I’ll tell you the truth: I don’t just make it at Christmas. Every time I see a nice piece of salt cod at the fishmonger’s, I can’t resist… I buy it and I already know it’s going to end up fried, for a simple but really delicious lunch or dinner.
I prefer to buy it still salted and descale it at home at my leisure: I rinse it well and soak it in cold water in the fridge, changing the water every day. It’s a step that takes time, but it’s absolutely worth it.
Then in the end, the recipe is very simple: few ingredients, nothing complicated. It just takes a bit of attention during cooking to achieve a beautifully golden fried cod, crispy on the outside and soft on the inside.
Here is how to prepare the cod:
🛒 Ingredients
approx. 100–120 g flour
sunflower seed oil, as needed for frying
👩🍳 Instructions
To prepare good crispy fried cod, start with salt cod. Rinse it thoroughly under running water to remove excess salt.
Then soak it in cold water for about 3 days, keeping it in the fridge and changing the water at least twice a day.
This step is crucial to achieve well-descaled cod, with a balanced flavour and perfect for frying.
Once ready, drain it and gently pat it dry with kitchen paper without rubbing, so as to keep the flesh firm.
Cut the cod into pieces and coat them generously in flour, removing only the excess flour: this will help achieve a beautifully crispy fried cod.
Let them cook without touching them until they are nicely golden on one side, then turn them gently and finish cooking on the other side.
The cooking should be slow and even: it will take 8–10 minutes per side, depending on the thickness.
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Mistakes to Avoid When Preparing Fried Cod
Preparing crispy fried cod might seem simple, but there are some common mistakes that can compromise the final result. The first and most frequent is constantly turning the cod in the pan. As soon as it’s immersed in hot oil, leave it still: only then will the golden crust form that makes the fried cod crispy. If you touch or move it too much, you risk the coating coming off and the pieces crumbling. Only turn it when the side in contact with the oil is nicely golden, and do so gently to cook the other side evenly.
Another common mistake is rushing the cooking. Cod doesn’t cook quickly: it takes a few minutes per side, depending on the thickness of the pieces, to achieve a soft interior and a crispy exterior. Cooking too quickly or over high heat risks burning the crust without properly cooking the flesh.
Also, proper descaling is crucial. Cod left to soak for too little time or not dried properly retains salt and water, compromising both the flavour and the frying. Gently pat the pieces dry without rubbing: residual water will make the flour coating come off and make the fried cod less crispy.
Finally, don’t underestimate the flour coating and the amount of oil. A generous coating creates that crispy crust we all love, while too little oil or oil that isn’t hot enough risks making the cod greasy and not very golden. It’s better to fry a few pieces at a time, so the oil maintains the ideal temperature and the final result is perfect.
By following these tips, your fried cod will always turn out golden, crispy on the outside and soft on the inside, just as we imagine it on our tables.
Frequently Asked Questions About Fried Cod
Can I also make fried cod with batter?
Yes! Instead of plain flour, you can use a light batter (cold sparkling water + flour). The result will be a fluffier, crispier fried cod, perfect if you want to give a different twist to the traditional recipe.
Are there flavoured variations of fried cod?
Absolutely. You can add spices like paprika, pepper, or chopped herbs to the flour. Alternatively, you can double-coat it or replace the water in the batter with cold beer for an even stronger flavour and crispiness.
Can I cook cod in the oven or in an air fryer instead of frying it?
In the oven: lightly flour it, add a drizzle of oil, and bake in a fan oven at 200°C until golden. You’ll get a lighter but still tasty version.
In the air fryer: proceed in the same way, lightly flour the pieces and spray or brush with a drizzle of oil. Cook at around 180–190°C for 10–12 minutes, turning halfway through. The cod will be lighter and reasonably crispy, although it won’t have the same crust as oil-fried cod.
