Crispy Salt Cod Sticks
Crispy Salt Cod Sticks
Soldaditos de Pavía
Equipment
- medium bowl
- Medium skillet or deep fryer
- paper towels
- slotted spoon
Ingrediënten
- ¼- pound piece dried boneless skinless salt cod about ½ inch thick
- Fresh lemon juice
- Mild olive oil for frying
Batter:
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ⅛ teaspoon salt
- ¼ cup water
- ¼ cup milk
- 3 tablespoons mild olive oil
Instructies
- Place the dried cod in a medium bowl and add cold water to cover.
- Cover and let it sit in the refrigerator for 24 to 36 hours, changing the water occasionally, until the water no longer tastes salty.
- Drain well.
- Remove any membrane.
- Cut into strips ½ to ¾ inch wide and 2 inches long.
- Brush the cod on both sides with lemon juice.
- In a small bowl, prepare the batter by combining the flour, baking powder, and salt.
- Stir in the water, milk, and olive oil, mixing until smooth. (The batter may be prepared in advance, refrigerated, and brought to room temperature before frying. )
- Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 365°F, until it turns a cube of bread light brown in 60 seconds.
- Dip the cod strips in the batter, ensuring they are evenly coated, and carefully place them in the hot oil.
- Cook in batches if needed to avoid overcrowding the skillet.
- Fry, turning once, until the cod sticks are golden brown and crispy on both sides.
- Using a slotted spoon, transfer the fried cod sticks to a plate lined with paper towels to drain excess oil.
- Serve hot as an appetizer or main course.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these crispy Salt Cod Sticks with a light and refreshing Spanish white wine such as Albariño or Verdejo. Their crisp acidity will complement the fried texture of the dish while balancing the saltiness of the cod.Nutritional Information
Calories: 320 kcal | Carbohydrates: 25 g | Protein: 15 g | Fat: 18 g | Fiber: 1 g | Sugar: 1 g
