The Bsoledos de Pavia/B (sometimes called Pavia or PavÃas de cod/b) constitute a typically Madrid appetizer or cover and some areas of Andalusia. It is treated in some desalted cod strips with a dough that carries saffron and fries at high temperature very rich and tasty. Normally, the Andalusian or Madrids weldings are accompanied by roasted red peppers and drinking wine. If you don know how to make fresh cod weldings and crispy that you have the cod papÃas.
| 🚻 4 Diners | 🕘 24h | 🍵 Entering | 🤯 Medium Distribution |
| Ingredients to make Pavia soldiers: |
| 500 grams of desalted cod (from molla) 1 lemon unit 1 pinch of white pepper 200 grams of flour 1 glass of water 15 grams of yeast powder 3 tablespoons of olive oil dessert 1 pinch of Sal 1 liter of frying oil 300 grams of tartar sauce (mayonnaise with pickles, scallions and chopped olives) roasted red pesos (optional) 1 teaspoon of saffron powder or food dye |
| ADDITIONAL CHARACTERISTICS: Average cost, fried, |
Ingredients to make Pavia soldiers:
1. We desalize the cod for 48 hours leaving it in a container with water inside the fridge and changed the water every 8 hours. After that time, we dry the cod and chop it into not very thick strips of a thick finger.
Trick: At the same time, check that the fish does not have thorns, if you cannot eat Pavias soldiers of a bite. For this reason, molla cod is usually used to do them.
2. Marinate the cod pieces with pepper and the juice of a lemon for 15 minutes. On the other hand, to make the booked of Pavias soldiers, we put the flour in a bowl, we make a hole in the center (as if it were a volcano) and add a little salt, saffron and yeast powder , the three tablespoons of oil and the glass of cold water.
Trick: Original Pavia soldiers carried saffron strands to color and flavor the dough of the battering but you can replace them with powdered saffron or food dye.
3. We mix all the ingredients forming a homogeneous dough and let the batter of the welds of Pavia well covered the container in a tempered place for 15 minutes. Once the dough was restored, we batter the cod strips with this tempura and fry them in abundant hot hot oil as if they were churros.
Trick: Add more or less water or flour according to the texture of the dough to batter.
4. After fried, we take out of the pan and let the welds of Pavia rest with fresh cod in a source with cooking paper so that excess oil from the frying is drained.
5. We serve hot Pavia soldiers and accompanied by a tartar sauce, made with mayonnaise to which a little pickled, scallions and chopped olives are added. You can also present them on escarole leaves and lemon curls. But above all, do not forget to accompany them with roasted red peppers and a good table wine as it was done formerly with the soldiers of Pavia from Casa Labra, a tavern of Tetuán Street in Madrid.
