A typical Christmas recipe to show off any palate. The taste of cod wrapped in a delicious batter.

  • Difficulty

    Low

  • Preparaztion

    1h 50min

  • Cooking

    -

  • Doses for

    8 persons

  • Price

    Average

Ingredients

– 800g Dried cod soaked and desalted

– 200g Durum wheat flour

– 180g Onion

– 130g 00 Floue

– 50g Peeled pistachios

– 3g Yeast dehydrated

– Extra Virgin Olive Oil and Salt

Preparation

Mix the flour with 100 g of 00 flour, a pinch of salt, baking powder and 350 g of warm water, then cover the batter and place in refrigerator for 1 hour.

Slice the onion and stewed with a tablespoon of olive oil over low heat, add salt and chop finely.

Cut the cod in 8 scallops, without removing the skin. Spread the onion and flour the scallops around slightly.

Finely chop the pistachios, add them to the batter, mixing well; past in the batter the cod scallops with onions and fry in peanut oil at 170 ° C for 5 ‘, turning at least a couple of times. Serve the hot salt cod, completing to taste with lemon slices.

For a good frying Clemente recommends Montagna Sacra