Golden codfish, an easy recipe to succeed on Easter Sunday
Last Updated on
Total: 25 min Diners: 4
It’s kind of like the quick, beginner’s version of our codfish omelet, perfect for those who still don’t dare to flip omelets. To give you a quick idea, the bacalao dorado is nothing more than a potato, onion, egg and cod scrambled eggs in which the greatest difficulty is to chop an onion and that is to make him a monument.
Ingredients
Desalted cod crumbs, 300 g Straw potatoes, 150 g Onion, 1 large Garlic, 2 cloves Eggs, 6 Fresh chopped parsley, for the finishing touch
Riceta de bacalao dorado
Although they sell crumbs and frozen cod caps that are already desalted or salted and work very well for this type of recipe, I remind you that if you are going to use salted cod you will have to desalinate it for at least 36 hours in cold water that must be changed at least every 12 hours.
As for the straw potatoes, you can cheat and you can use bagged straw potatoes, but if you use homemade potatoes all you have to do is peel a potato of about 150 g, cut it into thin julienne strips either with a mandolin or with a very sharp knife, put them on a large colander and rinse them well in cold water to lose the starch. Then dry them with a cloth and fry them in abundant oil until they are crispy. Finally we pass them back to the dry colander to drain the oil.
Step 1
Finely chop the garlic and put them to brown in a wide frying pan over very low heat. When the garlic begins to dance and give off its fragrance, add the finely chopped onion. Add a pinch of salt and sauté over medium heat watching from time to time so that it does not burn until the onion is tender.
Meanwhile, beat the eggs in a bowl and mix with the potatoes so that they are hydrated with the egg.
Step 2
When the onion is ready, add the desalted cod crumbs and fry for three or four minutes.
Step 3
Pour the potato and egg mixture over the pan with the cod, lower the heat and mix everything gently with wrapping movements until the egg is set to your liking.
Step 4
Test our golden cod and, if necessary, correct the salt. Serve in a large serving dish or in individual plates and sprinkle with a little chopped fresh parsley.
Notes
Apart from being a very simple recipe, it is also a recipe that is suitable for everyone at home, even the youngest ones who are more prone to be disgusted by fish, as there is no need to be removing bones and the potato-onion-egg combination that accompanies it is always a hit that very few can resist.
