Authentic home cooking from Spain, with US measurements. 
Battered Fresh Cod Fillets
It’s starting to feel like Easter. This is cod season, and you can find it at any fish market at a great price. I recommend buying a large piece and freezing it in portions—it’s worth it! I make individual packs of about 10 1/2 oz (300 g) pieces. I separate the cheeks, the belly, and the fillets, and take out what I need depending on how many people I’m serving. The bigger pieces are the best—this one weighed over 11 lbs (5 kg), and I promise it’s a real treat. It’s definitely worth it.
Battered Fresh Cod Fillets
It’s starting to feel like Easter. This is cod season, and you can find it at any fish market at a great price. I recommend buying a large piece and freezing it in portions—it’s worth it! I make individual packs of about 10 1/2 oz (300 g) pieces. I separate the cheeks, the belly, and the fillets, and take out what I need depending on how many people I’m serving. The bigger pieces are the best—this one weighed over 11 lbs (5 kg), and I promise it’s a real treat. It’s definitely worth it.
Open in Cookpad AppSteps
- 1
Cut the cod fillet into medium-sized pieces. If they’re thick, flatten them slightly with the palm of your hand. Season with salt.
- 2
Beat the eggs. Dredge the cod pieces first in flour, then in the beaten eggs, making sure they’re well coated.
- 3
Heat a skillet with plenty of sunflower oil over medium-high heat. Once hot, add the battered cod and fry for a few minutes on each side until golden and cooked through. Don’t overcook so they stay juicy.
- 4
Transfer to a plate lined with paper towels to absorb excess oil. Serve.
- 5
Hope you enjoy!
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