Ingredients to make Fried cod with potato salad and escalivada:
- 4 pieces of code
- flower
- salted
- 4 baked potatoes (not very large)
- roasted pepper
- roasted eggplant
- canned tuna
- 2 hard-boiled eggs (I used 4 parakeet eggs that are smaller)
- Sunflower oil for frying
- virgin olive oil
- 2 slices of day-old bread
- Oregano
How to make Fried cod with potato salad and escalivada:
- I have made the potatoes in the microwave at maximum power for about 10 minutes, I really like how they look and they are done before in the oven. I have roasted the pepper and aborigine in the oven. I usually make a quantity so I can use it to accompany dishes or eat as is.
- I buy the cod frozen and salted. Put a pan with sunflower oil on the fire to heat.
- Meanwhile put flour on a plate, salt the cod and flour it.
- When the oil is very hot add the cod and let it brown and do well on both sides. But making sure it doesn’t get too cold so it doesn’t get dry. As soon as it is golden, take it out of the pan and put it on top of a plate on which you will have put kitchen paper to absorb the excess oil. Fry the slices of bread. Peel the potatoes and cut them into slices. The eggs, being small, have only removed the shell and have not cut them.
- Assemble the plate. Put the cod, the potato slices, on top of the potatoes the flaked tuna, the aborigine and the roasted pepper. Add the two parakeet eggs and the piece of fried bread on each plate. Season with virgin olive oil and salt to taste.
