Fried Salt Cod with “Vigliacca” Sauce

Fried Salt Cod with “Vigliacca” Sauce
Contributor
Fried Salt Cod with “Vigliacca” Sauce
Aurelie Jouan
Fried Salt Cod with “Vigliacca” Sauce

A spicy tomato sauce perfectly complements fried salt cod. Salt cod is dried fish, preserved using salt. It’s an acquired taste so if you like a more mellow fish, try substituting with Chilean sea bass. Recipe courtesy of Chef Alessandro Gargani.

4
Servings
423
Calories Per Serving
Deliver Ingredients

Notes

Salt cod is a dried fish, preserved in salt. Some specialty shops sell it with the salt already soaked out. If this isn’t available, soak the cod in a large glass pan (do not use plastic or metal) for 2 days before use, changing the water three times a day to get the salt out. Rinse well, and debone (if not already done). Set aside.

We also suggest using fresh Chilean sea bass instead.

Ingredients

For the salsa vigliacca:

  • ¼  Cup  extra-virgin olive oil
  • cloves garlic, finely minced
  • 1  Pound  ripe tomatoes, diced
  • 14-ounce can Italian plum tomatoes
  • chile peppers, crushed
  • Salt
  • 2  Tablespoons  minced fresh parsley
  • Basil leaves, for garnish

For the cod:

  • 1¼  Pound  rehydrated salt cod, or substitute with fresh Chilean sea bass
  • Flour, for dredging
  • 1  Cup  sunflower seed oil

Directions

For the salsa vigliacca:

In a large sauté pan cook the garlic in the olive oil until golden. Remove the pan from the heat and add the the fresh and canned tomatoes. Add the chile peppers and some salt, put the pan back on the heat, and cook, covered for 2 minutes.

Mash the tomatoes with a potato masher and cook uncovered for another 3 minutes. Add the minced parsley. Garnish with basil leaves.

For the cod:

Cut the cod (or Chilean sea bass) lengthwise, into 3-inch pieces. Dredge the cod sticks into the flour. Shake off excess flour.

Pour the oil into a large skillet, and heat until sizzling. Deep-fry the cod sticks until golden (no more than 5 minutes on each side), and drain on paper towels.

Serve with the salsa vigliacca.

Nutritional Facts

Total Fat
28g
40%
Sugar
5g
6%
Saturated Fat
4g
17%
Carbohydrate, by difference
34g
26%
Protein
15g
33%
Vitamin A, RAE
32µg
5%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
27mg
36%
Vitamin K (phylloquinone)
125µg
100%
Calcium, Ca
78mg
8%
Choline, total
39mg
9%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Fluoride, F
101µg
3%
Folate, total
153µg
38%
Iron, Fe
4mg
22%
Magnesium, Mg
105mg
33%
Manganese, Mn
2mg
100%
Niacin
2mg
14%
Pantothenic acid
4mg
80%
Phosphorus, P
709mg
100%
Selenium, Se
47µg
85%
Sodium, Na
485mg
32%
Water
126g
5%
Zinc, Zn
4mg
50%

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.

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