📝 About This Recipe
Transport your senses to the bustling tapas bars of Madrid with this classic Bacalao a la Romana. This dish features succulent flakes of premium salt cod enveloped in a light, cloud-like egg batter that fries to a stunning golden hue. It is a masterclass in texture—shattering crispness on the outside and buttery, melt-in-your-mouth fish on the inside—perfectly balanced with a squeeze of fresh lemon and a dollop of garlicky aioli.
🥗 Ingredients
The Star Ingredient
- 1.5 lbs Salt Cod (Bacalao) (thick loins preferred, skinless and boneless)
- 1 cup Whole Milk (for final soak to mellow the salt)
The Romana Batter
- 1 cup All-purpose Flour (divided for dredging and batter)
- 3 Large Eggs (separated)
- 1/4 cup Cold Sparkling Water (ice cold for extra lift)
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Fine Sea Salt (adjust based on saltiness of fish)
- 1/2 teaspoon Sweet Spanish Paprika (Pimentón) (for a hint of color and smoke)
For Frying and Serving
- 2 cups Extra Virgin Olive Oil (or a high-quality neutral oil for frying)
- 1 handful Fresh Parsley (finely chopped for garnish)
- 1 Lemon (cut into wedges)
- 1/2 cup Garlic Aioli (for dipping)
👨🍳 Instructions
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1
Begin by desalinating the cod. Rinse the salt off the fish under cold running water. Place it in a large bowl covered with cold water and refrigerate for 24 to 48 hours, changing the water every 8 hours. For the final 2 hours, soak in milk to ensure a creamy texture.
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2
Remove the cod from the milk and pat it extremely dry using paper towels. This is crucial for the batter to adhere properly. Cut the cod into uniform rectangular pieces, roughly 2 inches long and 1 inch thick.
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3
Prepare your dredging station. Place 1/2 cup of flour in a shallow bowl and season lightly with pimentón and a pinch of salt.
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4
In a separate bowl, whisk the 3 egg yolks with the cold sparkling water until frothy.
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5
Sift the remaining 1/2 cup of flour and the baking powder into the yolk mixture. Whisk gently until just combined; a few small lumps are okay.
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6
In a clean, grease-free bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in two additions using a spatula, being careful not to deflate the air.
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7
Heat the olive oil in a deep, heavy-bottomed skillet or saucepan to 350°F (175°C). The oil should be about 1 inch deep.
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8
Dredge a piece of cod in the seasoned flour, shaking off any excess thoroughly.
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9
Immediately dip the floured fish into the egg batter, ensuring it is completely coated in the light, airy mixture.
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10
Carefully lower the fish into the hot oil. Fry in batches of 3 or 4 to avoid crowding the pan, which would drop the oil temperature.
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11
Fry for 3-4 minutes per side, turning once with a slotted spoon, until the batter is puffed and a beautiful golden yellow.
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12
Remove the fried cod and place it on a wire rack set over a baking sheet to drain. This keeps the bottom from getting soggy compared to paper towels.
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13
Garnish immediately with a sprinkle of fresh parsley and serve piping hot with lemon wedges and aioli.
💡 Chef's Tips
Always use high-quality salt cod; the thicker 'lomo' (loin) cuts provide the best flakes. If you are short on time, you can use fresh cod, but salt it for 30 minutes beforehand to firm up the flesh. Ensure the sparkling water is ice-cold; the temperature shock between the cold batter and hot oil creates the signature puffiness. Do not over-mix the batter after adding the egg whites, or you will lose the 'Romana' lightness. Maintain the oil temperature between 340°F and 360°F; too low and it becomes greasy, too high and the batter burns before the fish cooks.
🍽️ Serving Suggestions
Serve as a tapa with a chilled glass of dry Spanish Albariño or a crisp Manzanilla Sherry. Pair with 'Pimientos de Padrón' (blistered green peppers) for a classic Spanish spread. Accompany with a side of 'Ensaladilla Rusa' (Spanish potato salad) to balance the fried richness. A dollop of homemade saffron aioli or a spicy brava sauce adds a modern twist. Serve alongside a simple tomato and onion salad dressed with sherry vinegar.