RCI-SN.002.0292.001
Tortitas Bacalao ala Miel de Caña
{| width="100%" ! Espanola !
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- grs de Bacalao300 unit
- dientes de Ajo3 unit
- Perejil1 unit
- grs de Harina200 unit
- botellín de Cerveza1 unit
- Huevo batido1 unit
- Aceite de Oliva1 unit
- Miel de Caña.1 unit
- dried salted cod (or use fresh fish)300 g
- 3 cloves
- 1 unit
- 200 g
- 1 bottle
- 1 unit
- 1 unit
- miel de caña (or equal quantities of molasses and golden syrup)1 unit
Method
1
Soak the dried salted cod in cold water for at least 12 hours, changing the water several times to remove excess salt. Drain well and flake into small pieces, removing any remaining bones or skin.
2
Mince the garlic cloves finely and chop the parsley into small pieces. Combine the flaked cod, minced garlic, and chopped parsley in a large mixing bowl.
3
Add the flour to the cod mixture and mix well to combine. Create a well in the center and pour in the beaten egg, stirring until incorporated.
4
Gradually pour the beer into the mixture while stirring continuously until a thick batter forms with a consistency similar to pancake batter. Let rest for 5 minutes.
5 minutes
5
Heat olive oil in a deep skillet or frying pan over medium-high heat until it shimmers. Test the temperature with a small piece of batter—it should sizzle immediately.
6
Using a spoon or small ice cream scoop, carefully drop spoonfuls of batter into the hot oil, flattening them gently with the back of the spoon to form small patties. Fry 3-4 tortitas at a time to avoid overcrowding.
3 minutes
7
Cook each tortita for 2-3 minutes on the first side until golden brown, then flip carefully and cook the second side until golden. Transfer to a plate lined with paper towels to drain excess oil.
3 minutes
8
Repeat with the remaining batter until all tortitas are fried. Keep finished tortitas warm on a serving platter in a low oven if needed.
9
Drizzle the warm miel de caña (or molasses and golden syrup mixture) generously over the fried tortitas just before serving. Serve hot as an appetizer or tapa.