Salt Cod Tapas Two Ways
Who doesn't love tapas? Two recipes in one, both made with salt cod...salt cod balls and salt cod stuffed peppers. You could also serve this as a side dish with a main course!
Ingredients
- 300g mashed potato
- 300g salt cod soaked overnight in cold water
- 1 pint milk
- 18 pimentos peppers
- 100g plain flour
- 2 eggs, beaten
- 100g fresh breadcrumbs
- Veg oil for frying
Sauce:
- 6 Tomatoes
- 2 cloves garlic chopped
- Few sprigs oregano chopped
To serve:
- Garlic aioli
Method
Chop the tomatoes into quarters, add to the pan with a little bit of garlic, a glug of olive oil, and oregano, and sweat down into a sauce. Season.
Drain the salt cod then put in a pan, cover in milk and poach for 15 minutes, drain. Flake the fish and add to the potato, roll ½ into rounds, coat in flour, egg and breadcrumbs, deep fry for 1 to 2 minutes until golden drain onto kitchen paper.
Meanwhile, mix the rest of the fish mix, then stuff the peppers, bbq or pan fry until charred.
To serve pile the tapas onto a platter with the sauce and a pot of aioli.
Ingredients
- 300g mashed potato
- 300g salt cod soaked overnight in cold water
- 1 pint milk
- 18 pimentos peppers
- 100g plain flour
- 2 eggs, beaten
- 100g fresh breadcrumbs
- Veg oil for frying
Sauce:
- 6 Tomatoes
- 2 cloves garlic chopped
- Few sprigs oregano chopped
To serve:
- Garlic aioli
Method
Chop the tomatoes into quarters, add to the pan with a little bit of garlic, a glug of olive oil, and oregano, and sweat down into a sauce. Season.
Drain the salt cod then put in a pan, cover in milk and poach for 15 minutes, drain. Flake the fish and add to the potato, roll ½ into rounds, coat in flour, egg and breadcrumbs, deep fry for 1 to 2 minutes until golden drain onto kitchen paper.
Meanwhile, mix the rest of the fish mix, then stuff the peppers, bbq or pan fry until charred.
To serve pile the tapas onto a platter with the sauce and a pot of aioli.
