Seville has a great tradition in terms of fish and especially fried or battered fish. Our codfish paellas (the most traditional, although there are also hake versions) are a testament to the magnificent good work done by the Sevillian kitchen professionals. Simple and tasty, the pavía is always a palatable tapa and one of the thousand ways to prepare the appreciated and tasty cod with a crisp and light golden coating with a soft palate.
Soak the cod for at least 24 hours, changing the water several times.
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Cut into medium strips (when finished with the batter, the pavía will be about 15 cm long and 5 cm wide).
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Marinate for a couple of hours in a bowl with lemon, olive oil, parsley, garlic and pepper.
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In another bowl, prepare the batter. Stir together eggs, flour, salt, very cold beer and saffron (previously unrolled in a little warm water) or coloring. Beat. It should not be too liquid or too thick.
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Batter the cod strips well and fry in very hot oil (sunflower), taking care of the shape with a slotted spoon. Drain on kitchen paper and serve.
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Present with bread crusts or similar and –a suggestion– slices of lettuce or tomato and/or a little mayonnaise or alioli on one end of the plate.
- 600 gr salted and skinned cod strips
- 150 ml olive oil
- 200 grs flour
- 150 ml blonde beer, very cold
- A pinch of saffron or colouring
- 3 eggs
- 4 cloves garlic, very chopped
- Salt
- Ground black pepper
- A pinch of baking powder
- Oil for frying (sunflower oil)
- A small bunch of chopped parsley
- A small glass of lemon juice