Prep Time: 30 Min. | Soaking time 1-3 days
Ingredients:
- 1 lb center-cut skinless boneless salt cod, rinsed well
- 1 qt vegetable oil
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup plus 3 tablespoons water
- 1/4 cup finely chopped fresh parsley
Directions:
1. Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (Brands of cod differ in their degree of saltiness: A less salty one may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming). Chill cod until ready to use.
2. Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
3. While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
4. Sprinkle with sea salt and serve immediately.
1. Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (Brands of cod differ in their degree of saltiness: A less salty one may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming). Chill cod until ready to use.
2. Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
3. While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
4. Sprinkle with sea salt and serve immediately.
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