Salt cod fritters with mostarda relish
Ingredients
- 1 fillet salted cod
Batter
- 150 g “00” flour
- 75 g rice flour
- 50 g corn flour
- 340 ml “La Rossa” Moretti Beer
- Salt and pepper
Mostarda relish
- 4 spring onions
- 85 ml Timorasso wine vinegar Acetaia San Giacomo
- 56 ml of balsamela Acetaia San Giacomo
- ½ tablespoon sugar
- ½ green apple finely diced
- 60 g diced mostarda
To finish
- Sliced green part spring onion
- Small strips green apple
Instructions
Cod
- Immerse the cod in cold running water, every day for 3 days, to remove excess salt.
- Use only the loin of the fish, not the belly. For each portion cut into 3 x 85 g cubes.
Batter
- Whisk all the ingredients together in a bowl and refrigerate.
Mostarda relish
- Wash onions. Using the white part only, slice diagonally. Cut a few green slices and reserve for ganish.
- Put both vinegars in a pan with sugar and bring to the boil. Add spring onion and apple, remove pan from the heat, and cool. When cold add the mostarda.
To finish
- Dip the cod in the batter and fry 2-3 minutes or until golden brown.
- Place the mostarda sauce on plates and arrange cod fritters on top. Garnish with apple strips and sliced green spring onion.
- Note: Mostarda is spiced candied fruit from Cremona, Italy.