Cod And Red Pepper Tapas – a delicious recipe with cod, lemons, sweet paprika, ground black pepper, olive oil, egg. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut the cod into strips and cover with cold water. Let sit at least 24 hours refrigerated to desalt. Change the water 3 times during 24 hours.
2
The next day, dry off the cod.
3
In a flat container, whisk together the lemon juice, paprika, ground black pepper, and the 3 tablespoons of olive oil. Add the cod and turn it to coat it on all sides. Let marinate 3 hours refrigerated.
4
Heat up 1 to 2 fingers of olive oil in a skillet on medium high heat.
5
Set up 2 plates. One with all-purpose flour and the other with the beaten egg. Coat the strips of cod first in the flour and then in the egg. Fry until golden.
6
Wrap each piece of cod with a strip of red pepper and serve.
170
kcal
Calories
14
g
Fat
9
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/8 pounds salted cod, 2 lemons, 1 1/2 teaspoons sweet paprika, 1 pinch ground black pepper, and more.
Yes, Cod And Red Pepper Tapas falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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