A wonder of Sevillian Lent

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 cod with a crisp and light golden coating with a soft palate.

pavía de bacalao
Ingredients
  • 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
  • 3 eggs
  • 4 cloves garlic, very chopped
  • Salt
  • 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
Elaboration

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 coloring. 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.

Interesting restaurants

Blanco Cerrillo

C/ José de Velilla, 1

954 35 10 08

Novo Bacalao

Plaza Ponce de León, 15

954 21 66 70

Restaurante La Moneda

C/ Almirantazgo, 4

954 22 36 42

Freiduría La Isla

C/ García de Vinuesa, 13

954 22 83 55

Casa Antonio los Caracoles

C/ Perez Galdós, 13

954 21 31 72

Bar Manolo

C/ Alfalfa, 3

954 21 41 76

Casa Cuesta

C/ Castilla, 1

954 333 335

Freiduría El Arenal

C/ Arfe, 8

954 22 20 18

La Primera del Puente

C/ Betis, 66

954 27 69 18

Baco Cuna

C/ Cuna, 2

954 21 11 07

El Bacalao

C/ Tarifa,9

954 22 43 20

Bar Donaire Azabache

C/ Santo Tomás, 11

954 22 47 02

El Rinconcillo

C/ Gerona, 40 | C/Alhóndiga, 2

954 223 183