Codfish Pancakes
Tortillitas de BacalaoThese tortillitas, or thin pancakes, are a specialty of Andalucía, particularly from the province of Cádiz, where they have mastered the art of frying and have a deep knowledge of herbs and spices.
Ingredients
MAKES ABOUT 20 TAPAS / Preparation: 26 to 38 hours in advance
- ¼ pound of boneless skinless dried salt cod
- 1 recipe for Garlic Sauce Alioli
- ⅛ teaspoon of crumbled saffron threads
- 1 cup of all-purpose flour
- ½ teaspoon of baking powder
- ¼ teaspoon of baking soda
- 3 tablespoons of finely chopped onion
- 3 garlic cloves mashed in a garlic press or mortar
- 3 tablespoons of finely chopped fresh flat-leaf parsley
- ⅛ teaspoon of ground bittersweet paprika such as Spanish smoked
- Kosher or sea salt
- Freshly ground black pepper
- Olive oil for frying
Instructions
- Place the cod in a medium bowl and cover it with cold water.
- Cover the bowl and let it sit in the refrigerator for 24 to 36 hours, changing the water occasionally, until the water no longer tastes salty.
- Drain the cod and flake it.
- Prepare the sauce: In a large bowl, combine the flour, baking powder, baking soda, chopped onion, garlic, parsley, paprika, saffron, salt, and pepper.
- Stir in the cod and mix well.
- Cover the bowl and let it sit for 2 hours.
- Heat at least 1/4 inch of oil in a medium skillet over medium-high heat.
- Ideally, use a deep fryer set at 375°F until it quickly browns a cube of bread.
- Drop the batter by rounded tablespoons into the oil, spreading it into thin 2.
- 5-inch pancakes with the back of a spoon that has first been dipped in hot oil.
- Cook, turning once, until they become golden and crisp on both sides.
- Use a slotted spatula to transfer them to paper towels, allowing any excess oil to drain.
- Serve these delightful codfish pancakes while they are hot, accompanied by the garlic sauce on the side.
- Enjoy!