Merluzz moqli f'batter

il fried cod It’s a fish dish that’s easy to make, crunchy and tasty. The cod is simply the cod preserved in salt, for which it is necessary to desalt it and let it soak for 36 hours before you can use it. Fried cod is an inevitable dish on Christmas and New Year’s tables, especially in Southern Italy: it’s not Christmas without the famous “pezzullo di baccalà”! Both young and old like it, it can crown a mixed fried shrimp and squid or be served with a simple and delicate hooded salad with orange slices or chicory salad.

Ingredjenti għal 4 nies

  • Salted cod: 700 g
  • Seed oil for frying: 1 l
  • Melħ li t-togħma
  • Dqiq 00: 300 g
  • Ilma: 200ml
  • Ħmira niexfa: 2 g
  • Preparazzjoni: minuti 40
  • Tisjir: minuti 10
  • Totali: minuti 50
  • Kaloriji: 192 kaloriji/porzjon

Preparazzjoni

1

Soak the cod in cold water, keeping it in a large bowl for at least 36 hours. Change the water every 8 hours and store it in the refrigerator or in a cold place. Then let it drain for 15 minutes.

2

Prepare the batter: in a bowl mix the flour with the yeast with a whisk.

3

Pour in the water gradually, stirring constantly to avoid lumps. Finally, add the salt.

4

Let the batter rest for 1 hour at room temperature, covered with food film.

5

Remove any thorns from the cod by removing them with kitchen tweezers. You can feel them under your fingers by passing your hand over the flesh of the fish, from left to right and vice versa.

6

Cut the tenderloin into strips 3 cm wide. Cut the strips obtained into pieces, about 5-6 cm long.

7

Pour the oil into a pan with high edges and light a medium flame, heating it up to 160°.

8

Give the batter a stir, to make it homogeneous.

9

Dip a piece of cod in the batter, covering it entirely. Drain it with a pair of tongs and immerse it in the hot oil. Continue like this for all the pieces.

10

Fry a maximum of 6-7 pieces of cod at a time, to prevent them from sticking during cooking.

11

When the pieces of cod are golden, drain them with a slotted spoon and let them rest for a few minutes on a sheet of absorbent paper. Serve hot.

Pariri u pariri

Fried cod should be served immediately, so that it remains crunchy. However, if you have leftovers, you can store it in the refrigerator covered with transparent film, and heat it in the oven just before use. It is not recommended to heat it in the microwave.

Tista’ sserviha biha some lime or lemon slices to sprinkle over the cod. If you like, you can add a light grind of pepper.

Ingredjenti għal 4 nies

  • Salted cod: 700 g
  • Seed oil for frying: 1 l
  • Melħ li t-togħma
  • Dqiq 00: 300 g
  • Ilma: 200ml
  • Ħmira niexfa: 2 g
  • Preparazzjoni: minuti 40
  • Tisjir: minuti 10
  • Totali: minuti 50
  • Kaloriji: 192 kaloriji/porzjon
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Philip Owell

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