Ingredients (4 personas):
4 desalted cod loins 1 glass of flour · ½ glass of beer · Salt · Quince candy · All i oli · A mixture salad.
Preparation:
· For a start, mix the beer with the flour until you get a porridge texture, that when you lift the spoon a thread falls.
· Cut the cod loins in half and coat them with the mixture, and then, fry them in very hot oil. The yeast in the beer will make them puffy and spongy.. when they are golden, place on absorbent kitchen paper to remove excess oil.
· To do the all i oli quince, beat two tablespoons of quince paste with a tablespoon of all i oli until a homogeneous mass remains.
· Finally, in plenty of hot oil, fry during 30 seconds a handful of mesclun, remove and place on absorbent kitchen paper. The leaves will be very crispy.
· Serve the cod with a little all i oli of quince and a little pile of mixture crunchy, salt and serve.
· Burt Bacharach has to be played in a kitchen at least once a month and this song is essential: “Raindrops keep falling on my head”.
ANTONIO HERNANDEZ. Chef PATA NEGRA RESTORÁN, Baron of Sant Petrillo, 3. T.963 890 954
