{"id":19930,"date":"2019-06-24T11:59:00","date_gmt":"2019-06-24T09:59:00","guid":{"rendered":"https:\/\/bake-street.com\/?p=19930"},"modified":"2026-04-08T12:27:26","modified_gmt":"2026-04-08T10:27:26","slug":"bacalao-rebozado-battered-cod","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/bacalao-rebozado-battered-cod\/","title":{"rendered":"Bacalao rebozado, battered cod"},"content":{"rendered":"<p>Today I want to share with you a recipe that has been part of my childhood. Not only because my mother made it so much at home, but because it is an element that directly unites the fact of spending great moments with my father. Whenever I went to Madrid with him, and we were in <a href=\"https:\/\/es.wikipedia.org\/wiki\/Sol_(Madrid)\" target=\"_blank\" rel=\"noopener noreferrer\">Sol<\/a>, we ended up at <strong>Casa Labra<\/strong> eating <strong>Bacalao rebozado, battered cod<\/strong> and croquettes. It was almost a tradition.<\/p>\n<p>That&#8217;s why both this place and this elaboration, for me, have a special feeling. Eating this always moves me to spend time with my father, to go out and see cool things and, besides, he always showed me new places. I loved to finish the morning eating something there.<\/p>\n<p><!--more--><\/p>\n<p>My mother always told him that if it was close to lunchtime, we shouldn&#8217;t go there because then I didn&#8217;t want to eat (obviously, we eat a lot there!). My father always told her not to worry, but we always went even if it was super late, hahaha. The worst thing is that he told me not to say anything, so she wouldn&#8217;t reprimand him. But how could I not tell her anything, if I can\u00b4t eat even a crumb of bread, hahaha.<\/p>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/06\/bacalao-rebozado-767x939.jpg\" media=\"(max-width: 767px)\" \/><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/06\/bacalao-rebozado-980x1200.jpg\" alt=\"Bacalao rebozado\" \/> <\/picture><\/div>\n<h5>Bacalao rebozado.<\/h5>\n<p>It is one of the most typical tapas of Madrid, although it is also common in some areas of Andalusia. They are pieces of cod that are battered and fried. Simple and wonderful. Sometimes it is common to find them accompanied by roasted red pepper or Piquillo pepper. In that case they would be called <em><strong>soldaditos de Pav\u00ed<\/strong><strong>a<\/strong><\/em>.<\/p>\n<p>The name of this peculiar tapa, apparently, arises from the similarity of colour with the red-yellow uniform of the Spanish hussars, <em>soldaditos<\/em> meaning little soldier. It is said that this tapa has its origin in the well-known centenary tavern <strong>Casa Labra<\/strong>, <strong>at no. 12 Tetu\u00e1n Street\u00a0in Madrid<\/strong>. Its speciality is cod, both in croquettes and battered.<\/p>\n<p>When preparing the batter for the cod, we will follow very similar steps as when we prepare the<a href=\"https:\/\/bake-street.com\/en\/gambas-en-gabardina-battered-shrimps\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong> gambas en gabardina<\/strong><\/a>.<\/p>\n<h5>What is the ideal piece and format for making battered cod?<\/h5>\n<p>In Spain we can find in the market different types of cod that are used to make battered cod or any other preparation carried out with cod:<\/p>\n<ul>\n<li>Fresh<\/li>\n<li>Frozen<\/li>\n<li>Salt-cured<\/li>\n<\/ul>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/06\/bacalao-rebozado-767x939.jpg\" media=\"(max-width: 767px)\" \/><\/picture><\/div>\n<p>In my case <strong>I recommend you to use salt cured cod<\/strong>, it was a basic way to preserve the fish in the past, as it provides a spectacular texture and consistency in the final result. It is also much easier to preserve. Cured fish develops a more intense and concentrated flavour than that which is lacking in the fresh variety.<\/p>\n<p>In Spain, salted cod can be found in different cuts, like meat. These are: <strong>supr\u00eames, fillets and shred<\/strong>. It is likely that these types of cuts are not available in all parts of the world, but if so, I always recommend buying <strong>cod supr\u00eames<\/strong>.<\/p>\n<p>They are much more juicy pieces of fish, usually without fishbones, so it makes them more pleasant to eat. It is true that it is also a more expensive cut, but without a doubt the result is worth it.<\/p>\n<p>The recipe I leave you is based on Casa Labra\u00b4s formula although, no doubt, they have their special and personal touch.<\/p>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/06\/bacalao-rebozado-11-767x939.jpg\" media=\"(max-width: 767px)\" \/><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/06\/bacalao-rebozado-11-980x1200.jpg\" alt=\"Bacalao rebozado\" \/> <\/picture><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Today I want to share with you a recipe that has been part of my childhood. Not only because my mother made it so much at home, but because it is an element that directly unites the fact of spending great moments with my father. Whenever I went to Madrid with him, and we were [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":19905,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3620,808,979],"tags":[1022,1023],"class_list":["post-19930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-espanolas","category-recipe","category-tapas","tag-cod","tag-spanish-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Bacalao rebozado, battered cod - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Bacalao rebozado, battered cod, detailed step by step process to achieve a perfect result. 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