RECIPE OF COD PATIBY

The cod papías, also known as welded or Pavia soldiers, constitute one of the most popular tapas of Andalusia and Madrid, since they are a classic of both gastronomies. These fish snacks are made through a very crispy and tasty batter, which allows you to enjoy this food in a different way and get the little ones to consume it. In short, it is a simple fish recipe that can also be prepared with hake, which is excellent for the appetiz Andalusia usually serves a tartar or mayonnaise sauce. In any case, keep reading to discover in recipes how to make cod papías.

Ingredients to make cod papías:

1. In a bowl we put the eggs, chopped garlic and parsley. We beat it well to start preparing the battering of the cod papías.

2. Add part of the flour and yeast, stir and we pour the beer, the rest of the flour and a little salt. There must be a creamy mass, neither very thick nor very clear.

TRUCK: To make gluten -free cod papías we should simply replace wheat flour with cornstarch or chickpea flour.

3. We put a pan with plenty of oil on the fire, which must be at medium temperature. While heating, we cut the desalted cod into strips and pass it through the dough we have prepared. To remove the cod you just have to clean it well, put it in a strainer with the skin up, leave it in cold water and store it in the fridge about 48 hours, changing the water every 6 hours.

4. When the oil is hot, we fry the cod papías on both sides. We recommend cooking the cod battered in small batches, since if we introduce many pieces they can stick with each other.

5. As the welds of Pavías are fried, we are taking them out and put on an absorbent paper to remove excess oil.

6. Praise! We can already serve homemade cod papías with roasted red pepper, tartar sauce or homemade mayonnaise. And remember that my blog target = _blank rel = NOFOLOW CLASS = outboundcocinando with Montse you will find many more traditional recipes like this.