The Soldaditos de Pavía are a tapa traditional Madrilenian dish dating from the 19th century, inspired by the colours of the uniform of the Pavia cavalry regiment, hence its name. Originally, they were served as a simple way to enjoy cod in bars and taverns in the capital. Don't miss out, they're delicious!
Ingredients:
- 500 grams of desalted cod (in pieces of loins)
- 150 grams of wheat flour
- 200 ml very cold beer or chilled sparkling water
- 1 egg
- 1 teaspoon sweet paprika
- 1 pinch of food colouring (optional, for colour)
- Mild olive oil for frying
- Roasted red pepper strips (for garnish)
- Salt to taste
- Lemon wedges (for serving)
Elaboration:
- Preparation of the cod:
- If you use salted cod, you must desalinate it in advance. To do this, rinse the cod under cold water and then soak it in cold water for 24-48 hours, changing the water every 8 hours. Once desalted, dry it well with kitchen paper.
- Cut the cod into pieces approximately 5-7 cm wide and set aside.
- Preparation of the Orly Dough (batter):
- In a large bowl, sift the flour and add the paprika and food colouring if using. Mix well.
- Stir in the egg and mix until well blended.
- Add the cold beer or sparkling water little by little while stirring with a whisk until you obtain a homogeneous and slightly thick mass. The consistency should be able to cover the cod strips without being too runny.
- Let the dough rest in the fridge for 30 minutes so that it takes shape and is well chilled.
- Fry the cod:
- Heat plenty of olive oil in a deep frying pan or deep fryer to a temperature of 180°C.
- Take the batter out of the refrigerator. Dip each strip of cod into the batter, making sure it is well coated.
- Fry the cod strips in the hot oil in batches, avoiding overcrowding the pan, until golden brown and crispy (approximately 3-4 minutes).
- Remove the fried cod with a skimmer and place it on absorbent paper to remove excess oil.
- Place two strips of roasted red pepper in the shape of a cross on top of each soldier for decoration and added flavour.
- Serve:
- Serve the hot Soldaditos de Pavía with lemon wedges to squeeze over the top just before eating. You can serve them with tempura courgette (as in the photo) for a complete and delicious dish.
Dare to prepare them and surprise them with their authentic taste!"
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