Battered Cod with Roasted Peppers Recipe

This Crispy Battered Cod with Roasted Peppers recipe combines flaky cod coated in a light, golden batter with a creamy roasted piquillo pepper mayonnaise for an authentic Spanish-inspired tapas experience. Featured on Feed My Soul, V!, this simple seafood recipe delivers restaurant-quality flavor using everyday ingredients, making it perfect for entertaining guests or enjoying a special dinner at home.

The Inspiration

Tapas are one of Spain’s most celebrated culinary traditions, encouraging friends and family to gather around the table and share a variety of small, flavorful dishes. Rather than focusing on one large entrée, tapas celebrate conversation, hospitality, and bold Mediterranean flavors through beautifully prepared bites that everyone can enjoy together.

This Crispy Battered Cod with Roasted Peppers recipe draws inspiration from coastal Spanish cooking, where fresh seafood plays a starring role. Cod has long been treasured throughout Spain for its mild flavor and flaky texture, making it the perfect choice for light frying. The airy batter, made with soda water, creates a delicate crisp coating that allows the fish itself to remain the centerpiece.

On Feed My Soul, V!, Vanessa Gianfrancesco embraces approachable recipes inspired by Mediterranean traditions while making them accessible for home cooks. This recipe reflects her philosophy of celebrating fresh ingredients, uncomplicated preparation, and dishes designed for sharing. It’s a wonderful introduction to Spanish tapas that feels elegant enough for entertaining yet simple enough for a weeknight seafood dinner.

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.

Serving Suggestions

This Crispy Battered Cod with Roasted Peppers is an ideal addition to a Spanish-inspired tapas evening where guests can enjoy a variety of small plates. Pair it with marinated olives, Manchego cheese, grilled vegetables, garlic shrimp, roasted potatoes, or crusty artisan bread to create an authentic Mediterranean dining experience. It also makes an excellent seafood appetizer before a larger meal or can be served as a light main course alongside a crisp green salad and roasted vegetables.

For beverages, a chilled Albariño, Verdejo, Sauvignon Blanc, or sparkling water infused with citrus complements the delicate seafood and smoky roasted pepper sauce beautifully. Whether served family-style or plated individually, this dish brings elegant coastal flavors to any gathering.

Final Thoughts

This Crispy Battered Cod with Roasted Peppers recipe celebrates the vibrant simplicity of Spanish tapas by pairing delicately fried seafood with a creamy roasted pepper dipping sauce that’s packed with flavor. The crisp golden batter, tender flaky cod, and smoky piquillo mayonnaise create a satisfying combination that feels both comforting and refined.

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