Fried salt cod with courgettes (Lazio)

  • Easy

Deep-fried battered salt cod and courgette chips – a delicious Italian version of the British seaside classic. Just as easy, just as popular. Made for entertaining.



  • salt cod 300g
  • flour 80g
  • cornflour 40g
  • dried yeast 5g
  • extra-virgin olive oil
  • courgettes 2
  • sunflower oil for deep-frying
  • lemon wedges to serve


  • Step 1

    At least a day before, rinse the bought salt cod and soak for 24 hours in 2 generous changes of water. It’s safe to taste the cod raw for saltiness. When soaked enough, it should be palatably salty.

  • Step 2

    Mix the flour and cornflour. Divide between 2 bowls. Combine the yeast, 90ml of tepid water and 2 tsp olive oil, and stir into ½ the flour to make a batter. Leave to rise for 1 hour before cooking. Keep the other half of the flour for dredging.

  • Step 3

    Meanwhile cut the courgettes into strips about as wide and long as a finger, and pare out the pithy seeds. Soak in iced water for at least 30 minutes before cooking.

  • Step 4

    Cut the salt cod into 4 even strips. Put the sunflower oil in a pan, filling it to ⅓ of the depth, then heat to 190C or until a cube of bread turns golden in 1 minute.

  • Step 5

    Blot the fish dry, dredge lightly with flour and then dip in the batter. Let as much drip off as possible before gently lowering the fish into the hot oil. Don’t panic and drop the fish in – you don’t want it to splash.

  • Step 6

    Drain the courgettes (leave them a little wet), season with salt and dredge with flour. Pick out the pieces from the flour, then fry for a few minutes in the oil along with the fish until crisp – everything should take about the same amount of time, roughly 4-5 minutes. Drain well on kitchen paper, and serve with lemon wedges.

Nutritional Information

  • Kcals 425
  • Carbs 25.9g
  • Protein 27.9g
  • Fat 24g
  • Salt 0.78g
  • Fibre 1.2g