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.