Soldaditos De Pavía: Spanish Codfish Fritters

Today I am sharing one of the most typical tapas served at tavernas around Madrid, the capital city of Spain. I have lived there most of my life, but choosing a dish that is representative of Madrid is not an easy task. Madrid builds upon thousands of immigrants coming from all over Spain through time, so there are not many dishes that are actually exclusively from Madrid. Just take into account that Madrid had around 1 million inhabitants in 1940, after the Spanish Civil War, and it already had 3.1 millions 30 years later, in 1970.

Soldaditos de Pavía, meaning Pavía soldiers, is not exclusive to Madrid, rather made in many different versions across the country. But is has definitely become one of the most classic taverna tapas in the capital.

This lovely appetizer consists of strips of desalted codfish, marinated in a mixture of lemon juice and Spanish sweet pimentón, then either coated first in flour then in egg, or in a frying batter, deep-fried in olive oil and served with a strip of roasted red pepper around them. Soldaditos de Pavía pairs beautifully with a glass of beer or Fino sherry.

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What to Know About Bacalao – Salted and Dried Codfish

Bacalao, or salted codfish, is a preserved fish product deeply rooted in the culinary traditions of many cultures, particularly those in the Mediterranean, Iberian Peninsula, and the Caribbean.

What is Bacalao?

• Preservation: Bacalao is made by salting and drying fresh codfish. The process removes moisture, preserving the fish for long periods without refrigeration.
• Flavor: The salting and drying intensify the fish’s natural flavors, giving it a savory, briny taste that balances beautifully with a variety of ingredients.

History of Bacalao

• Medieval Origins: The method of salting and drying cod dates back to at least the 10th century. Vikings and Basques were some of the earliest groups to preserve codfish this way for long voyages.
• European Expansion: During the Age of Exploration, bacalao became a staple for sailors and armies, as it was lightweight, shelf-stable, and nutrient-rich.
• Global Integration: Salted cod spread through trade routes, becoming a key ingredient in dishes from Portugal, Spain, and Italy to the Caribbean and Brazil.

Culinary Uses

• Global Dishes:
  • Spain: Used in tapas like Soldaditos de Pavía or Bacalao a la Vizcaína.
  • Portugal: Central to dishes like Bacalhau à Brás and Bacalhau com Natas.
  • Italy: Featured in Baccalà alla Vicentina and Baccalà alla Livornese.
  • Caribbean: Common in saltfish fritters or paired with ackee in Jamaica.

Where to Find Bacalao

• Specialty Markets: Look for salted cod in Mediterranean, Latin American, or Caribbean grocery stores.
• Supermarkets: Some larger supermarkets carry it in the seafood section, either loose or pre-packaged.
• Online Retailers: High-quality salted cod is readily available from online specialty food stores.

Substitutions for Bacalao

• Fresh Cod: While fresh cod lacks the distinct salty flavor, it can be used in most recipes. Lightly salt the fresh cod and let it sit for a few hours to mimic the taste.
• Pollock or Haddock: These fish have a similar texture to cod and can be substituted in recipes.

Preparing Bacalao

• Desalting Process:
  1. Rinse the bacalao under cold water to remove surface salt.
  2. Place the fish in a large bowl of cold water and soak for 24–48 hours, depending on the thickness of the fillet.
  3. Change the water every 6–8 hours to gradually remove excess salt.
• Cooking Tip: Always taste the fish before cooking to ensure it’s not overly salty. If it still tastes too salty, soak it longer or boil briefly before using.

How to Make Soldaditos De Pavía: Spanish Codfish Fritters

1. Prepare the Codfish

• Rinse the salted codfish under cold water to remove surface salt.
• Cut the cod into strips. Place the strips in a large bowl filled with cold water and leave to desalt for 24 hours. Change the water at least three times during this period to ensure the fish is not overly salty.

2. Marinate the Fish

• In a shallow dish, mix the lemon juice, sweet pimentón, and white pepper.
• Pat the codfish strips dry with paper towels and toss them in the marinade until coated.
• Drizzle the olive oil over the fish, cover, and marinate for 3 hours in the refrigerator.

3. Rinse and Pat Dry

• After marinating, rinse the fish strips under cold water and pat them dry. The cod should retain some saltiness, so additional seasoning is not usually needed.

4. Choose Your Coating Method

Option 1: Simple Coating

• Coat the fish strips in all-purpose or chickpea flour, then dip them into the beaten egg.
• Heat olive oil in a deep frying pan or pot over medium-high heat.
• Fry the coated fish strips until golden brown, turning occasionally, for about 3–4 minutes per batch.

Option 2: Frying Batter

• In a bowl, sift the flour and mix it with the olive oil, saffron, eau-de-vie, salt, and yeast.
• Let the batter rest in a warm place until it rises slightly and becomes bubbly on the surface, about 30–60 minutes.
• Dip the fish strips into the batter, ensuring an even coating, and fry in medium-hot olive oil until golden, about 3–4 minutes per batch.

5. Drain and Serve

• Transfer the fried fish to a plate lined with paper towels to drain excess oil.
• Lay a strip of roasted red pepper or piquillo pepper across each fried fish strip for garnish.
• Serve warm with a glass of beer or Fino sherry.

Soldaditos De Pavía: Spanish Codfish Fritters

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5 from 8 reviews

• Author: Miriam Garcia
• Total Time: 27 hours 50 minutes
• Yield: Serves 4

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Description

Soldaditos De Pavía is a classic Spanish tapa. Bacalao is cut into strips, then marinated with lemon and pimentón before being gently fried to a perfect crisp, with a flaky, tender inside.

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Ingredients

Units USM Scale 1x2x3x

For the Fish

• 1.1 lbs salted codfish (500 g)
• Juice of 1–2 lemons
• 1 1/2 tsp sweet pimentón (Spanish paprika), or more to taste
• A dash of white pepper
• 3 tbsp olive oil

For the Simple Beignet Coating (Option 1)

• 1 beaten egg
• All-purpose flour or chickpea flour

For the Beignet Frying Batter (Option 2)

• 2/3 cup flour (100 g)
• 1/4 cup eau-de-vie or similar spirit (60 ml)
• 3/4 tsp baker’s yeast (5 g)
• 1 tbsp olive oil
• A pinch of saffron
• A pinch of salt

For Frying and Serving

• Virgin olive oil, for deep frying
• 1 large roasted red pepper, cut into strips (or piquillo peppers)

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Instructions

1. Prepare the Codfish

• Rinse the salted codfish under cold water to remove surface salt.
• Cut the cod into strips. Place the strips in a large bowl filled with cold water and leave to desalt for 24 hours. Change the water at least three times during this period to ensure the fish is not overly salty.

2. Marinate the Fish

• In a shallow dish, mix the lemon juice, sweet pimentón, and white pepper.
• Pat the codfish strips dry with paper towels and toss them in the marinade until coated.
• Drizzle the olive oil over the fish, cover, and marinate for 3 hours in the refrigerator.

3. Rinse and Pat Dry

• After marinating, rinse the fish strips under cold water and pat them dry. The cod should retain some saltiness, so additional seasoning is not usually needed.

4. Choose Your Coating Method

Option 1: Simple Beignet Coating

• Coat the fish strips in all-purpose or chickpea flour, then dip them into the beaten egg.
• Heat olive oil in a deep frying pan or pot over medium-high heat.
• Fry the coated fish strips until golden brown, turning occasionally, for about 3–4 minutes per batch.

Option 2: Beignet Frying Batter

• In a bowl, sift the flour and mix it with the olive oil, saffron, eau-de-vie, salt, and yeast.
• Let the batter rest in a warm place until it rises slightly and becomes bubbly on the surface, about 30–60 minutes.
• Dip the fish strips into the batter, ensuring an even coating, and fry in medium-hot olive oil until golden, about 3–4 minutes per batch.

5. Drain and Serve

• Transfer the fried fish to a plate lined with paper towels to drain excess oil.
• Lay a strip of roasted red pepper or piquillo pepper across each fried fish strip for garnish.
• Serve warm with a glass of beer or Fino sherry.

Notes

For a spicier kick, add a pinch of cayenne pepper to the marinade.

If using fresh cod, lightly salt it during the marinating step to mimic the flavor of salted cod.

Pair this dish with crusty bread and a light salad for a complete meal.

• Prep Time: 30 min
• Desalting and Marinating Time: 27 hours
• Cook Time: 20 min
• Category: Appetizer
• Method: Deep Frying
• Cuisine: Spanish

Nutrition

• Serving Size: 125g
• Calories: 270
• Sugar: 1g
• Sodium: 650mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 45mg