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 code with a crisp and light golden coating with a soft palate.
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
4 cloves garlic, very chopped
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
Soak the cod for at least 24 hours, changing the water several times.
Cut into medium strips (when finished with the batter, the pavía will be about 15 cm long and 5 cm wide).
Marinate for a couple of hours in a bowl with lemon, olive oil, parsley, garlic and pepper.
In another bowl, prepare the batter. Stir together eggs, flour, salt, very cold beer and saffron (previously unrolled in a little warm water) or colouring. Beat. it should not be too liquid or too thick.
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.
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.