Description
Crispy cod fritters, a classic Spanish tapa. Marinated in lemon and paprika, then fried to golden perfection.
Ingredients
Units
Scale
- 1 lbs (500 g) salted codfish
- 1-2 lemons
- 1 1/2 tsp sweet pimentón (Spanish paprika)
- A dash of white pepper
- 3 tbsp olive oil
- 1 beaten egg
- All-purpose flour or chickpea flour
- 2/3 cups (100 g) flour
- 1/4 cups (60 ml) eau-de-vie or similar spirit
- 3/4 tsp baker’s yeast (5 g)
- 1 tbsp olive oil
- A pinch of saffron
- A pinch of salt
- Virgin olive oil, for deep frying
- 1 large roasted red pepper, cut into strips (or piquillo peppers)
Instructions
- Prepare the Codfish
- Rinse the salted codfish under cold water to remove surface salt, cut it into strips, place the strips in a large bowl filled with cold water, and leave to desalt for 24 hours, changing the water at least three times.
- 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.
- Rinse and Pat Dry
- After marinating, rinse the fish strips under cold water and pat them dry.
- 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 and 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.
- 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.
Notes
- For optimal flavor, ensure the cod is fully desalted; adjust soaking time based on saltiness.
- If you don’t have eau-de-vie, substitute dry sherry or white wine.
- Serve immediately for the crispiest fritters; store leftovers at room temperature for no more than 2 hours.
- Prep Time: 30 minutes
- Desalting and Marinating Time: 27 hours
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 100g
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 100