Receta soldaditos de pavia casa labra
codfish croquettes
These fried codfish croquettes already appear in several recipe books under the name of codfish needles and probably originated in Cadiz. First cousins of the Portuguese pataniscas de bacalhau or the British fish and chips and, while we are at it, precursors of the Japanese tempuras.
Other good addresses where you can enjoy these «churros de bacalao» are La Pavía de Chamberí. (Ríos Rosas, 38) where they are prepared in long strips, battered with yeast and chickpea flour and served with a piquillo bell pepper on top. At Media Ración (Beneficencia, 15) Antonio del Álamo breads the cod in an Orly prepared with beer and natural yeast and at La Malaje (Relatores, 20) Manuel Urbano serves them in strips, with curry beer tempura.
At Taramara. (Avenida de los Arces, 11) they prepare them in an Orly fish & chips style with a little bit of garlic and in Taberna&Media (Lope de Rueda, 30) they serve good slices of cod with carrot emulsion.
Outside the capital, at La Taberna de Elia (Vía de las Dos Castillas, 23, Pozuelo de Alarcón) Aurelian Catalin Lupu «Cata» not only embroiders grilled meat but also excels with battered cod skewers and at La Verbena (San Vicente, 1. Getafe) they serve the classic «soldaditos» in crispy tempura with kumquat aioli.
cod in batter
These fried codfish already appear in several recipe books under the name of codfish needles and probably originated in Cadiz. First cousins of the Portuguese pataniscas de bacalhau or the British fish and chips and, while we are at it, precursors of the Japanese tempuras.
Other good addresses where you can enjoy these «churros de bacalao» are La Pavía de Chamberí. (Ríos Rosas, 38) where they are prepared in long strips, battered with yeast and chickpea flour and served with a piquillo bell pepper on top. At Media Ración (Beneficencia, 15) Antonio del Álamo breads the cod in an Orly prepared with beer and natural yeast and at La Malaje (Relatores, 20) Manuel Urbano serves them in strips, with curry beer tempura.
At Taramara. (Avenida de los Arces, 11) they prepare them in an Orly fish & chips style with a little bit of garlic and in Taberna&Media (Lope de Rueda, 30) they serve good slices of cod with carrot emulsion.
Outside the capital, at La Taberna de Elia (Vía de las Dos Castillas, 23, Pozuelo de Alarcón) Aurelian Catalin Lupu «Cata» not only embroiders grilled meat but also excels with battered cod skewers and at La Verbena (San Vicente, 1. Getafe) they serve the classic «soldaditos» in crispy tempura with kumquat aioli.
breaded cod baked in the oven
Very famous in Madrid are the soldaditos of Casa Revuelta, very big and very tender. But not everything is going to be classic bars… There are also modern places that join the tradition as La Pavía de Chamberí, where they prepare them in long strips, breaded with yeast and chickpea flour, Media Ración, where we can try them breaded in an Orly made with beer and natural yeast, or La Malaje, whose menu includes cod loins in the Pavia style with spicy tomato.
With the egg and flour we will make a batter to coat the cod before frying. We will reserve it in cold and, meanwhile, we cut the green of the spring onion in vines that we will reserve in ice and water. We pass the cod cubes through the batter and fry in a deep fryer at 180º until the cubes are golden brown. Already in the plate we paint a tear with the jam. In its wake we place the tacos giving them height with five or six irregular dots of mayonnaise. Finish with the green on top of the cod… and that’s it!