Salt Cod Balls in Sherry Batter - Tapas
Salt cod has to be soaked for a day or two to remove the saltiness and bring the fish back to life - well kind of! Serve with a Aoli - garlic dip.
Preparation time: 15 - 20 minutes plus soaking Quantity: Serves 2 - 3 Cooking time: 5 or so minutes
Ingredients
200g / 8 oz salt cod
150g / 6 oz plain flour
45 ml sherry
pinch baking powder
1 teaspoon white wine vinegar
seasoning
water to bind
oil to fry
Method
- 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