Cod, the protagonist fish of Italian tables, is usually consumed throughout the year, but at Christmas' Eve, and in any case during all the holidays, it absolutely cannot be missed. Fried, stewed with olives and cherry tomatoes or baked with potatoes, it remains one of the most awaited and appreciated traditional dishes, especially in the south.
Rich in nutritional values
Cod comes from Atlantic cod. It should not be confused with stockfish, which is dried by cold ventilation. Cod, on the other hand, is subjected to a forced drying process by salting with coarse salt. The first appearances of cod in Italy date back to over 400 years ago, thanks to the Venetian merchants who discovered its virtues in Flanders. It is a real panacea for health because it is rich in nutritional values, which is why it should never be missing from our tables.
In fact, Italy is the second largest consumer of cod in the world, after Portugal. Contains omega 3, good fats for heart and artery health, proteins, group B vitamins, which help the liver and intestines work properly, vitamin D, potassium, phosphorus, calcium. It also contains arginine, a natural vasodilator that helps keep blood pressure low. It also helps fight colds and cellular aging and gives energy and tone.
Fried in batter, an inevitable traditional dish
The preparation of the cod begins a few days before the moment it is cooked. It is in fact necessary for it to be rehydrated and desalted (immersing it in cold water for 24-72 hours, to be changed at least twice a day). After this time, it lends itself to being cooked and combined in many different ways. One of the most classic dishes to prepare for Christmas Eve is fried cod, very simple to make.
You will need: durum wheat flour (as much as needed), olive oil, mineral water, salt and pepper. Start by rinsing the already soaked cod under water and cutting it into thin slices. Proceed by preparing a consistent batter, using water and flour, in which the slices are dipped and then fried in plenty of hot oil. Add a pinch of salt and a pinch of pepper and plate it. The cod is now ready to be served. Warm and crunchy, with the addition of a few slices of lemon, it is a tasty dish that fully reflects the tradition, especially of Calabria, Sicily, Basilicata and Campania.
(Photo: Pixabay; Bellaria Igea Marina Today, Fried cod)
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