The preparation of cod fillets represents a true ritual of the culinary tradition of Lazio, particularly during holidays and special occasions. This dish, characterized by a crispy exterior and tender interior, is based on one of the most beloved ingredients of Mediterranean cuisine: cod, dried and salted fish, which requires careful soaking to revive its delicate flavor. The preparation technique involves soaking it in cold water for an entire day, allowing excess salt to be removed and rehydrating it so that it can absorb the seasonings and release its unique taste. The batter, made with all-purpose flour, water, and a touch of vinegar, gives the fillets a golden and crispy crust, creating a perfect contrast with the softness of the fish. In many regional variations, cod is also fried in extra virgin olive oil, which not only enhances the flavor but also provides an irresistible fragrance. This dish is perfect for family dinners or a Sunday lunch, accompanied by a side of fresh vegetables or a tasty salad. In some areas of Lazio, it is traditional to serve it with a sprinkle of fresh lemon or, for the more daring, with a spicy sauce, making each bite a flavorful experience. Cod fillets are therefore not just a dish to savor, but also a symbol of conviviality, a way to bring people together around a beautifully set table, where tradition and good food meet in perfect harmony.

Remove the skin and any bones from the cod fillets, and soak them in cold running water for 24 hours (if not already soaked). In a baking dish, prepare a batter with all-purpose flour, salt, and water, adding a few drops of oil and a splash of vinegar to achieve a creamy consistency. Dry the fillets well with a cloth, lightly dust them with all-purpose flour, then dip them in the batter, and drop them into abundant boiling oil. Using a slotted spoon, keep the fillets submerged until they are golden. Then drain them well on a sheet of absorbent paper (or straw paper) and serve hot.