Battered Cod with Roasted Peppers

Difficulty:
1/5

Ingredients:

  • 1 cup (240 ml) flour
  • 1 teaspoon (5 ml) baking powder
  • Salt
  • 1 egg
  • ¾ cup (180 ml) soda water
  • 14 ounces (397 g) cod fillet
  • ½ cup (120 ml) olive oil
  • 1 cup (240 ml) sliced piquillo peppers
  • ½ cup (120 ml) mayonnaise
  • Chopped parsley, to garnish

 

Method:

In a large bowl, combine the flour and baking powder. Season with salt and whisk to combine.

Create a well in the center and add the egg and soda water. Mix until a smooth batter with no lumps is achieved.

Pat the cod dry and cut into 1-inch (2.5 cm) pieces. Season the fish with salt.

In a large, high-walled skillet over medium heat, warm the olive oil for 3-4 minutes. It should be hot, but not smoking.

Add the fish to the batter and coat well.

Working in batches if needed, add the battered fish to the pan in a single layer. Cook undisturbed for 3 minutes, then flip and cook 3 minutes more.

Transfer the cod to a paper towel-lined plate to drain.

In a blender, combine the piquillo peppers and mayonnaise. Blend until smooth.

Transfer the cod pieces to a serving dish, garnish with parsley and serve immediately with the piquillo mayo on the side.