Calugas de pescado
Spain on a Fork · ♥ 1.1K likes · 14K views · 7 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole cod fillets
Pat the cod fillets completely dry on paper towels.
- sea salt
- freshly cracked black pepper
Season the cod on both sides with sea salt and black pepper, then cut each fillet into pieces half an inch thick, which is 1.25 centimetres.
- 120 g all purpose flour
Whisk the flour and baking powder together in a large bowl and make a well in the middle.
- 4 g baking powder
- 240 ml ice cold beer
Add the ice cold beer to the well.
- 5 g chopped parsley
- 1 g dried oregano
- ¼ tsp ground cumin
- lemon zest
- sea salt
- freshly cracked black pepper
Add the parsley, oregano, cumin, lemon zest, salt and pepper and whisk until just mixed; do not overmix or the batter turns chewy and tough. Thin with more ice cold beer or thicken with more flour as needed.
- 60 g all purpose flour
- 120 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
Coat each piece of fish in the plain flour, then in the beer batter until evenly coated all around.
Shake off excess batter and add the fish to the hot oil in a single layer, evenly spaced, in batches so the pan is not overcrowded.
Fry about 3 minutes per side until golden, crispy and just cooked through, then transfer each batch to a dish with paper towels.
- 120 g mayonnaise
- 5 g dijon mustard
- 1 cloves garlic
- 1¼ g sweet smoked Spanish paprika
- 5 ml fresh lemon juice
For the alioli, combine mayonnaise, dijon mustard, grated garlic, smoked paprika, lemon juice, olive oil, salt and pepper and whisk to a creamy sauce.
- 15 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
Transfer the alioli to a serving dish and arrange the fried fish around it.