A recipe for the 25th of March… that because we really like it we often make it on other days !!!
For the batter
- 250 g of water at room temperature
- 250 g flour
- 180 g of beer at room temperature
- 1 sachet of dry yeast
- 1 tablespoon sugar
- 1 k corn flour
For the cod
- 1 kg of cod fillet
- 200 g flour
- Seed oil for frying
- 2 tablespoons garlic cloves
- 2 kc corn flour
- 1 cup cayenne
- 1 cup salt
- 1 tbsp white pepper
We start with our cod.
- If you have got it frozen, take it out of the previous one to thaw. The frozen ones are crushed
- If you have taken salt for 2 days before you take the fillets and wash them very well. Place the fillets in a bowl and add 50-80 g of coarse salt. And plenty of cold water.
- Put the bowl in the fridge covered with a film and change the water as often as possible. After 2 days, rinse it well and wipe it very well so that the breading that we will do sticks.
Then we go to make our batter
- In a bowl, mix the beer, the yeast, the water, the sugar, the corn flour with the egg beater until they are homogenous.
- Add the flour and mix until completely dissolved. Leave it in a warm place covered with a film until the yeast is activated and our mixture swells.
We continue as follows:
- We take the cod and cut it into portions.
- Put the portions on the counter and wipe well again.
- In a tray, mix the garlic granule flour, the corn flour, the white pepper and the cayenne.
- Dip each piece of cod in the flour and press it to go all around. This will give us the result that you do not detach the batter from the cod.
- Then dip it in the batter and make sure that the batter wraps well all the breaded cod.
- Slowly place the cod in the hot oil. Wait for the tip to swell and rise to the surface and then dip it all.
- Once it gets its golden brown color, our cod is ready to take it out and place it on the absorbent paper.