Salt Cod Balls in Sherry Batter - Tapas Recipe

Methods

1. To make this Salt Cod Balls in Sherry Batter - Tapas Recipe:
• Soak the cod in cold water over 1 - 2 days changing the water every 6 - 8 hour (to remove the salt and soften)
• Skin, de-bone and cut in to chunks approx. 3 cm
• Make the batter by sifting the flour
• Add the baking powder, sherry, vinegar and seasoning
• Whisk in enough water to make the batter the consistency of double cream
• Heat up the oil in a deep fat fryer, wok or pan with approx. 3 -4 cm thick of vegetable oil
• Dip the salt cod in to the batter, shake of any excess and place gently in to the hot oil
• Stir a little while cooking to allow all sides to turn golden brown
• Drain on to kitchen towel and serve