La prova del cuoco, cod fillets fried recipe by Marco Rufini
Among the recipes of Marco Rufini to the test of The cook, the recipe of cod fillets fried. Begins the period of the fried cod that will certainly during the Christmas and new year's Eve. In The proof of the cook today, 7 November 2019 Marco Rufini showed his preparation of the batter, the recipe of the batter for the fried cod or even more. Rufini after you have prepared the batter with the yeast, lets it rise in the fridge for 24 hours and then a few hours out at room temperature. The result is really excellent, this is one of the recipes, The proof of cook to try. Here is how you prepare the cod fillets to Rufini for The test of the cook, up to the frying.
Ingredients cod fillets fried to The proof of the cook:1 fillet of cod in salt. 200 g " 00 " flour – the Batter: 500 g of 00 flour, 700 g water, 1 egg, 5 g yeast, 15 g salt, oil for frying, chopped rosemary – Chicory: 300 g chicory, 2 fillets anchovies in oil, 1 clove of garlic, vinegar, olive oil, salt, pepper
The preparation of the fillets of cod fried in Rufini: let's start from the batter and put in a bowl the flour, the chopped rosemary, the fresh yeast and crumbled a little at a time add the water, almost all of it. We can work with the whip in the planetary or in a bowl. In the middle, add the egg and salt, then pour in then all the water remained, and we get a homogeneous mixture. Cover the bowl with film and put in the fridge for 24 hours. Remove from the fridge and leave at room temperature for 3 or 4 hours.
Cut the cod fillets kept him for several days in water. Let the cod fillets in flour and then in batter. Fry in deep oil and heat, let them brown and then down on kitchen paper to remove any excess oil.
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