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Soldaditos de Pavía | Crispy Madrid-Style Cod
(0)
30 min
Quick
Knuspr-Küche
Soldaditos de Pavía sind eine legendäre Spezialität aus den Traditionslokalen Madrids: Zarte Kabeljaufilet-Streifen werden in einem aromatischen Teig mit kaltem Bier, edelsüßem Paprika und Safran goldgelb und herrlich knusprig ausgebacken. Außen wunderbar kross, innen saftig und mild – serviert mit frischen Zitronenspalten ein unwiderstehlicher spanischer Fischgenuss!
Preparation method
Rinse the cod fillets thoroughly under cold water, pat dry carefully with paper towels, and cut into oblong strips about 3–4 cm wide (soldaditos). Season all over with a little fine sea salt.
In a bowl, thoroughly mix wheat flour type 405 with baking powder, sweet paprika, finely crushed saffron threads, and half a teaspoon of sea salt.
Quickly whisk the well-chilled pale beer into the flour mixture until a smooth, thick batter without lumps forms. Let the beer batter rest for about 10 minutes.
Chef's tip
Use ice-cold beer for the batter: The temperature contrast when hitting the hot oil makes the crust exceptionally light and crispy.
Traditionally in Madrid, Soldaditos de Pavía are often served topped with a thin strip of roasted red pepper – visually reminiscent of the hussar uniforms from the Battle of Pavia.
Ingredients
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