This dish is so simple and ready in less than an hour. You don’t need a lot of ingredients to make cod fish taste incredible… Just a nice tomato sauce!
Serves: 5-6 Prep. time: 20′ + 2 days waiting Cooks in: 30′ Ready in: 50′
1½ kg skinless, boneless salt cod
vegetable oil for frying
For the batter
600 g all purpose flour
3 sackets fast action dried yeast
1 tbsp sugar
For the sauce
1 tbsp butter
1 large onion, grated
3 garlic cloves, mashed
3 tbsp fresh ginger, finely chopped
1 lime, zested
2 limes, juiced
500 ml tomato juice
1 tbsp sweet paprika
For the cod fritters: Place cod in a bowl in cold water to cover, for 2 to 3 days. Keep refrigerated and change water at least 4 times a day. Drain and cut in medium to small pieces.
For the batter: In a bowl mix all ingredients and add lukewarm water, stirring until you get a thick muddy consistency. Cover with a tea towel and set aside in a warm place for 10 minutes.
Heat vegetable oil in a pan and when hot dip cod in the batter scraping the pieces lightly against the side of the bowl to remove excess quantity, and add to the hot oil. Fry over moderate heat for about 7 minutes until golden and crisp on both sides. Drain on kitchen paper.
For the sauce: In a pan heat butter and cook garlic and onion with ginger and lemon zest until fragrant. Add sweet paprika and lime juice. Stir in tomato juice, season with salt and cook for 5-6 minutes or until sauce thickens. When a little cool, whizz in a blender until smooth.
Serve hot fried cod drizzling with sauce.
Photo George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Μπακαλιάρος τηγανητός με σος τζίντζερ – ντομάτα