Cod Blog: Recipes, Guides and Comparisons
Summary: Cod fritters are one of the great classics of Spanish cuisine, especially during Lent...
Squid rings (or battered squid) are made by dipping the rings in flour and egg (or tempura batter), and frying them in hot oil at 180°C for 90 seconds. The key: fresh or drained preserved squid, self-raising flour, and very hot oil so that they are crispy on the outside and tender on the inside.
In short: The perfect fried fish is a matter of physics and chemistry, not innate...
Summary: Cod fritters (pavías de bacalao) are strips of cod coated in a light, crispy,...
Summary: Fried anchovies are one of the most popular appetizers in Spanish cuisine. The key...
What distinguishes an authentic "soldadito de Pavía": it's not just battered cod. The characteristic orange-golden...
Summary Andalusia is the land of frying. No one in the world fries fish like...
Summary: Karlos Arguiñano-inspired battered cod stands out for its light, airy, and crispy batter —...
Summary: Bacalhau pastéis (Portuguese codfish croquettes) are one of Portugal's most iconic recipes, completely different...
Summary: The Thermomix is your best ally for preparing cod croquettes with a perfect, effortless...
Summary: Potato cod croquettes are a traditional Valencian variation that omits béchamel and uses cooked...
Summary: Cod croquettes inspired by Karlos Arguiñano's style stand out for their simplicity, extra thick...
