Cod fish collar is the thinnest part of the cod, ideal for breading: it turns out crispy on the outside and juicy on the inside in a matter of minutes. Accompanied by a spicy "brava" sauce, it becomes a perfect bar snack to share. An economical cut that, when well fried, is just as good as more expensive loin cuts.
Crispy breaded cod fish collar strips, drenched in spicy "brava" sauce. Like patatas bravas but with cod. The snack that conquers any bar.
Ingredients
- 400 g desalted cod fish collar, cut into strips (we use Extra Desalted Cod Fish Collar - 500g)
- Flour for breading, beaten egg
- Oil for frying
- Brava sauce: 400 g crushed tomatoes, 1 teaspoon hot paprika, 1 teaspoon sweet paprika, 1 clove garlic, tabasco to taste, oil, salt
Step-by-step preparation
- Brava Sauce Sauté the garlic in oil. Add the paprikas (off the heat). Add tomatoes. Cook for 15 minutes. Blend. Add tabasco to taste.
- Breading Cut the cod fish collar into finger-sized strips. Dip in flour and egg.
- Frying Fry at 180 C in batches, 2-3 minutes until golden.
- Serving Drain. Place on a plate and drench with brava sauce. Toothpicks and to the bar.
Buy it at BacalaloExtra Desalted Cod Fish Collar - 500g€19.97 · 24-48h refrigerated delivery →Frequently asked questions
What is cod fish collar?
It's the thinnest and flattest part of the loin, towards the tail. It's thinner than the "morro" (snout), making it perfect for quick frying and breading.
How do I get a crispy coating?
Dry the cod fish collar thoroughly, dip it in flour and egg (or a light Orly batter), and fry in oil at 180°C. Hot oil prevents it from absorbing fat.
Should the brava sauce be on top or on the side?
It's better on the side or at the base of the plate, so the coating doesn't get soggy. This way, each bite maintains its crispiness.
