Fired cod Roman style: delicyus from the Capital

The fried cod Roman style is a typical dish of the Lazio cuisine. Street food par excellence of the capital, along with rice croquettes, these delights in batter are an inevitable preparation for the Christmas menu. In the Christmass fried the cod it is often offered in conjunction with other fritters, with broccoli and artichokes. Fried cod Roman style, called “alla romana”, are served also as appetizer before the pizza, a real classic, beloved by Romans and tourists in search of local goodness.

To prepare the true cod fried Roman style fish must simply soaked and dried. The threads are then cut lengthwise, into pieces of about 100-150 grams, making sure to remove any remaining bones. The secret to the perfect success of the recipe is all in frying, to obtain a crisp and light crust. The batter, made with water, yeast and flour is kneaded until it becomes a soft creamy sauce. Once ready to be made to rise for a couple of hours.

Fried cod and other dishes of the Roman cuisine

Due to its ability to preserve a long time, the cod is a food mainstay of many recipes of peasant cooking. Visiting the local markets of the capital is easy to find banks dedicated exclusively to the sale of dried cod, which in Rome is the Friday fish. Fried cod Lazio’s recipe alongside other delicious specialties, such as chickpeas and cod, and cod stewed, another traditional dish at Christmas menu.

Tasty, cheap and easy to prepare the cod to the Roman gate to your house all the flavor of the cuisine of the capital. Do you want to test you with the original recipe? Just follow the video with the advice of the chef!


  • 600 grams of wet and dried codfish
  • 400 grams of cold water
  • 350 g flour
  • 1 liter of peanut oil for frying
  • 10 grams of powdered yeast
  • 3 grams of salt


Dissolve yeast in water, add the flour previously sifted and works with a whisk until you will have formed a soft creamy sauce.
Cover it with plastic and left to rise for 2 hours at room temperature.
After rising heat the oil to 165 degrees.
Cut lengthwise the cod in pieces to 100-150 grams each discarding any bones. Dip one by one the pieces of cod in batter and fry in hot oil until golden brown.
Drain the fried cod and leave to drain on paper towels and serve it immediately.

Info autore
Ciro Cristian Panzella