Cod with Fried Tomatoes
Cod with fried tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 cod fillets (about 125 g each)
- Salt
- 1 lemon (juice)
- olive oil (for steaming basket)
- 1 Avocado
- 4 tbsp passata
- pepper (ground)
- 6 tbsp Olive oil
- coarse Sea salt
- tarragon leaves
Instructions
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1.
Sift the flour with starch into a bowl. Add the egg white, season with salt and pepper, and whisk vigorously with a whisk. Pour about 150 ml cold water all at once and mix until smooth.
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2.
Rinse the fish, pat dry, season with salt, and drizzle with lemon juice. Place in an oiled steaming basket and steam in a closed pot over high heat for about 10 minutes. Halve the avocado, remove skin and pit, and finely puree the flesh. Season with salt, pepper, and lemon juice; taste. Season the tomato purée with salt and pepper.
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3.
Heat the oil for frying in a pot or deep fryer (about 170 °C). Wash the tomatoes and cut them lengthwise into slices not too thin. Dip portions of the tomatoes in the batter and fry each in hot oil for 3–4 minutes until golden brown. Drain on paper towels.
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4.
Distribute the tomato and avocado purée decoratively on four plates. Place the cod fillets, drizzle with olive oil, sprinkle with sea salt, and garnish with tarragon leaves. Serve with the fried tomatoes.
