Traditionally, home cooks used to fry cod simply with flour. Over time, as new cooking techniques were introduced, batter became popular in our kitchens and is now the most common method.

My grandmother always used only flour, so the cod kept its pure flavor.

Of course, it all comes down to personal taste. I always make both versions—some pieces with batter and some just with flour.

She also preferred cod with the bone rather than fillets, saying it was tastier, and I agree. However, for convenience, I often buy fillets. Sometimes I also choose frozen cod that's already been desalted.

Finally, she never removed the cod skin, but that's up to each cook to decide.