Ingredients to make tempura cod bites with aubergines and peppers:
- 300 grams of salted cod
- 1 unit of Eggplant
- 1 unit of red pepper
- 1 splash of olive oil
- 1 pinch of salt
- 1 pinch of Pepper
- For the tempura:
- 150 grams of flour
- 300 milliliters of ice water
- 1 pinch of salt
How to make Tempura cod bites with aubergines and peppers:
- Prepare the ingredients to prepare this code starter.
- Wash the vegetables and cut the pepper into medium julienne strips and the aborigine into slices.
- On an oiled plate with a little olive oil, roast the aubergines and the pepper in the oven at medium temperature.
- Cut the cod into medium pieces
- For the tempura, place the flour and a part of the ice water in a bowl until a somewhat thick dough is formed, always stirring with a fork so that lumps do not form.
- Add the rest of the water and a teaspoon of salt.
- Dip the cod pieces in the tempura.
- Fry the cod bites in abundant oil and drain them on absorbent paper.
- Serve hot along with the vegetables that we had reserved and enjoy! You can accompany this delicious cod recipe with white rice or roasted potatoes
