Fried strips of Cod fish in flour and saffron batter is a lovely lovely appetiser and can be prepared with fresh cod fish sliced in strips or salt cod ..

Ingredients:

300 Grams of cod (fresh or salt cold)

300 Grams of un-bleached all purpose flour for coating (no eggs)

1 sachet of yeast or a slosh of beer of choice with or without alcohol (if using the yeast, then add a tiny amount of water to create the "breading" for the cod fish) 

chopped fresh parsley

saffran or tumeric 

Extra Virgin Olive Oil 

Soak the saffron threads in a little boiled hot water or rose water .. 

Place the flour in a large glass bowl with the chopped parsley, and add the yeast or beer and the saffran water + extra water if necessary to create a thin paste. 

Dip the fish strips in the paste and fry in a sauté pan on high heat  until crisp on exterior amd puffed up a bit in format.

Serve immediately with ali-oli jarred or home made. 

A wonderful appetiser or tapa from Sevilla.  

Enjoy.   

Pitrow,

Good afternoon.

Thank you for visiting my post. 

The saffron threads really enhance the aromas and flavours.  I use approx 6 saffron threads soaked in hot water.

To answer your question, I pan fry or sauté ..  NOT deep fry. 

I also place the pan fried strips on paper towelling .. 

These are quite delicious !  

I also pair with an "ali - oli" (a hand made mayo with garlic and Evoo ) very common in Spain and / or a salsa Romesco (red bell with almonds and hazelnuts) .. 

Glad to see you here.

Have a very lovely day.

One thing I've learned from my Persiana exploration. Well, two.  I always grind the saffron threads before using. And there aren't many things that don't benefit from using hot rose water as the liquid.

The longer the saffron soaks, of course, the better it works.

I have one question:  There isn't a lot of liquid called for, so what activates the yeast?

1) I use beer which is noted:  A sachet of yeast or a slosh of beer.

  

2) if using a packet or sachet of yeast - the tiny package, of course some water to create the "breading"

3) Love the rose water idea !!!  Thank you ..  Shall definitely try it and let you know the results.

These are delicious !!!  And pair with a wide variety of sauces.

Have a lovely day. 

Typically, after grinding the saffron in a small mortor, I heat a tablespoon of the rose water, add the saffron powder, and leave it sit as long as possible to extract as much flavor and color as possible. The whole thing (i.e. saffron and rosewater) get's added as appropriate.

Haven't tried it, but I'd bet orange blossom water would also work. 

Historic Foodie,

I bet the Orange Blossom Water would be an exemplary pairing ..  Shall grind the saffron threads in hot water and add a tblsp of Orange Azahar Water !

I shall do this over weekend !!!   

This sounds like a tapa to remember !!!!

Thank you for all your feedback and suggestions ..  

Pleasant day wishes.