Fried Salted Cod with Lemon Aioli

One of many Roman fried classics is batter-dipped salt cod, which is deliciously tender and has a distinct, almost olive-like flavor. The truly dried stuff that often comes in a little wooden box is delicious, but it takes a couple of days of soaking to prep. I have a quick version I make by salting fish for a few hours before cooking. The method firms and seasons the fish beautifully but leaves it tender and succulent, too. At Trattoria da Cesare, I learned a great trick for fried fish: Wh