Breaded cod shells recipe
Going by a fish fry shop can be very tempting, especially when we go by one where they are preparing well-golden fish. That aroma is unmistakable and is one that is very easy to succumb to. If you have a craving for fried fish, we prepare a rich recipe for battered cod cocochas, also known as cod kokotxas.
It is perfect as an appetizer or as a starter, but you can also enjoy it as a main course accompanied by your favorite garnish. It is very easy to make, so stay with us and discover how to make battered cod cocochas for any occasion.
Ingredients to make battered cod shells:
- 300 grams of cocochas or kokotxas
- 3 glasses of sunflower oil for frying
- 1 dessert spoon of garlic powder, parsley, ground pepper
- 2 tablespoons of wheat flour
- 1 splash of white wine
- 1 pinch of salt to taste
How to make battered cod shells:
- Wash the cocochas under the tap so that they are very clean. Dry them with absorbent paper and, if you see that they are very large, cut them into two halves so that you can enjoy them in small bites.
- In a bowl, mix the garlic, parsley, pepper, salt, flour and wine. If you need to add more, calculate until you have a thick mixture.
- Stir until you see that a creamy mass is formed. Introduce the cocochas so that they are well impregnated in the cream and the frying is great.
- Put a deep frying pan with oil to heat. Let it start to smoke and put the cocochas one by one. It is always good to avoid deep frying so that they will fry properly. Leave each batch for approximately 4 minutes.
- Before taking them to the table, put them on absorbent paper to get rid of excess oil. They will be crunchy on the outside and soft on the inside, as good cod cocochas in batter should be. We hope you enjoy them in the company of your loved ones.
Cod cocochas or kokotxas and other recipes
Both the cod and the hake cocochas are an exquisite delight, difficult to differentiate unless you usually eat them often. They are very traditional in the Basque Country and are extracted from the lower part of the head of the fish. In addition to making them in breadcrumbs, many people accompany them with green sauce or tomato sauce. You can also enjoy them with some delicious potatoes.
