FRIED SALT COD

Secondi piatti

Al bertagnin fritt (FRIED SALT COD)

Recommended track: G. Puccini – da La Bohème “Che gelida manina”

Ingredients:

• Salt-cured cod fillets
• Garlic
• Flour
• Vegetable oil
• Salt

Bertagnin is the name for salt cod in our local dialect.

The most challenging part of this preparation is undoubtedly soaking the salt cod to remove the natural preservative (salt). This process, while simple, requires consistency over the preceding days. Proper soaking not only rehydrates the fillets, restoring their soft and juicy texture, but also ensures you won’t be overwhelmed by an unpleasantly salty taste.

Soaking Process:

1. Rinse the salt-coated fillets under running water.
2. Place them in a large dish and cover them with cold water. Store in the refrigerator.

1. Change the water at least twice a day (three times if possible) for three days.

This simple process takes less than five minutes each time and is well worth the effort!

Preparation:
On the third day, drain the fillets, pat them dry with paper towels, and carefully remove all the bones. You can choose to leave the skin on, as Grandma Velia did, or remove it entirely, as I prefer.

When it comes to coating the fillets, opinions vary: some prefer batter, others use egg. Our family tradition is a simple coating of flour.

Cooking:
Heat plenty of vegetable oil in a pan and add 2–3 cloves of garlic to infuse the oil with flavor. When the oil reaches about 170°C (340°F)—or when it’s “just right” by eye—carefully immerse the fillets. Fry for about 10 minutes, adjusting for the size and thickness of the fillet.

The result is a beautifully crispy bertagnin, ready to enjoy. And don’t forget those garlic cloves, which often blend into the frying and end up being a lucky surprise for whoever bites into them!