Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, rick stein's battered cod or any salt fish. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Rick Stein's Battered Cod or any Salt Fish is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Rick Stein's Battered Cod or any Salt Fish is something that I’ve loved my whole life. They are nice and they look fantastic.
This hotly anticipated book from Rick Stein celebrates one of the world's most popular cuisines: Mexican. For the batter Put the piece of soaked salt cod into a pan of cold water, bring up to the boil, then cover and turn off the heat. Put the flaked salt cod, orange segments, onion rings and olives into a mixing bowl and pour over the dressing.
To begin with this recipe, we must first prepare a few ingredients. You can cook rick stein's battered cod or any salt fish using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Rick Stein's Battered Cod or any Salt Fish:
- Take 100 grams Self raising flour
- Take 125 grams Cod or other salt fish
- Get 1/4 red pepper diced
- Prepare 1/4 green pepper diced
- Get 1/4 onion finely diced
- Prepare 1/2 Scot bonnet chili, seeded and finely chopped or 1/2 green chili for a milder taste.
- Get 1/2 tsp freshly ground black pepper
- Prepare Veg oil for shallow frying
He's also a fan of salt cod: "Fish stews are always better if one of the pieces of fish is salted. It just gives much more flavour to the whole dish." Dried and salted cod, sometimes referred to as salt cod or saltfish, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region.
Step by Step to make Rick Stein's Battered Cod or any Salt Fish:
- Add the fish to boiling water for 20-25 minutes or until the fish is flaky and tender
- Tip the flour into a bowl and stir in enough water to form a paste, about 250 ml.
- Stir in the cod, red and green peppers, and freshly ground black pepper
- Heat the 2.5 cm veg oil in a deep heavy based frypan until a bread crumb sizzles and turns brown when dropped in.
- Carefully place spoonfuls of the batter mix into hot oil and fry for 2-3 minutes, or until the fritters are crisp and golden brown (you may need to do these in batches).
- Remove from pan with slotted spoon and set aside to drain on kitchen paper.
- Serve with veg and potatoes or as a side dish with a mayonnaise and garlic dip.
Mark Puckey, head chef lecturer at Rick Stein's cookery school shares his top tips of how to season fish. Cornish Sea Salt is very salty so you don't need to use a lot of it and Maldon Salt is a mild salt and is great for sprinkling. It also melts nicely on the tongue. Rick Stein's seafood gratin is simple to prepare but luxurious too, making it ideal for feeding a crowd. Delicious with or without the caramelised apples!
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