Cod tail is the most economical cut of cod and, when well fried, one of the most addictive tapas. Dusted with flour and fried until crispy, it is sprinkled with a good Pimentón de la Vera (smoked paprika) which adds color and a smoky touch. A three-ingredient recipe, perfect for beginners in cooking cod without overspending.
Fried cod tail is one of the most popular tapas in Spain. With fine flour, very hot oil, and a touch of Pimentón de la Vera. Simple, economical, and perfect.
Ingredients
- 500 g desalted cod tail, in pieces (we use Boneless Desalted Cod Tail (1pc) - 500g)
- Wheat flour
- 1 teaspoon sweet Pimentón de la Vera
- Olive oil for frying
- Lemon
Step-by-step preparation
- Prepare Dry the tail pieces well. Mix the flour with the paprika.
- Flour Coat the pieces with the flour and paprika. Shake off excess.
- Fry Oil at 180 C (350 F). Fry in batches for 3-4 minutes until golden. The tail is firmer than the loin, so it holds up well to frying.
- Serve Drain on paper. Serve with lemon. Immediately.
Buy it at BacalaloBoneless Desalted Cod Tail (1pc) - 500g€10.95 · 24-48h refrigerated shipping →Frequently asked questions
Does the tail have many bones?
It has some fine bones, but if you buy it already clean and boneless, it's very easy to fry and eat. It's an ideal cut to start with.
What paprika should I use?
Pimentón de la Vera, sweet or bittersweet, added off the heat so it doesn't become bitter. Its smoky touch pairs wonderfully with fried cod.
How do I prevent splattering when frying?
Dry the desalted cod tail very well before flouring it; excess water is what causes splattering in hot oil.
