Few things better summarize the luxury of cod than a kokotxa in tempura: the very thin and crispy Japanese batter protects the gelatin inside, which melts in your mouth. Accompanied by a mild aioli for dipping, it's a signature bar pintxo that you can make at home with four ingredients and much less effort than it seems.
Japanese tempura applied to Basque kokotxas. The icy batter creates a paper-thin crust that, when bitten into, reveals the hot, melting, gelatinous interior.
Ingredients
- 400 g desalted cod kokotxas (we use Desalted Cod Kokotxas - 500g)
- 100 g tempura flour (or half wheat, half cornstarch)
- 150 ml very cold sparkling water
- Sunflower oil for frying
- Aioli: 1 clove garlic, 150 ml oil, 1 egg, salt, lemon juice
Step-by-step preparation
- Aioli Blend the garlic with the egg, salt, and lemon. Add oil in a thin stream until emulsified. Refrigerate.
- Tempura batter Mix the flour with the ice-cold sparkling water (add ice cubes). Stir gently — lumps are good. The batter must be cold.
- Frying Heat oil to 180 C. Dry the kokotxas, dip them in the batter, and fry for 2 minutes until just golden. The tempura should be pale, not dark.
- Serving Drain briefly. Serve immediately on paper with the aioli on the side.
Buy it at BacalaloDesalted Cod Kokotxas - 500g€21.97 · 24-48h refrigerated shipping →Frequently asked questions
How do I get a light and crispy tempura?
Use very cold water (even with ice), do not overmix the batter (there should be lumps), and fry in oil at 180 ºC. The temperature contrast is what makes the tempura crispy.
Are kokotxas battered raw?
Yes, they are battered desalted and very dry, directly raw. They cook in seconds inside the tempura, just enough for the gelatin to become creamy.
Which aioli pairs best?
A mild aioli, more creamy than strong, so as not to overpower the delicate flavor of the kokotxa. A touch of lemon in the aioli enhances the overall dish.
