Fried Codfish


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It takes a day to prepare, but you'll be amazed by how tasty codfish can be. This is an old recipe that my ancestors have enjoyed for years.

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Time needed

24 hour preparation + 30 min cooking

Serving Size / Yield

6-8 servings


  • 1 lb. salted codfish
  • 3/4 C. oil
  • 1 C. flour
  • 1 tsp. baking powder
  • 1 egg, slightly beaten
  • 3/4 C. water
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper

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Cut codfish into serving size pieces. Rinse with cold water and place in lg. pot with 6-8 qts. of water. Soak for 20-24 hours, changing the water every 4-5 hours. When desalted, rinse with fresh water and squeeze dry. To prepare batter, sift flour and baking powder in sm. bowl and combine with egg, water, salt and pepper. Whisk until smooth and lump free.

Cut codfish into bite-size pieces. Dip into batter, allowing excess batter to drain. Fry in hot oil until golden on both sides. Drain on paper towels, then transfer to warm platter.

This recipe is from "What's Cooking in Niles."

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