BACALADILLAS FRITAS CON LIMÓN (RICAS Y JUGOSAS)

cod fillets

🥗Healthier: hake fillets

💰Cheaper: pollock fillets

Hake is a leaner fish, while pollock is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

Peel and dice the potatoes into small cubes.

Boil the potatoes in salted water until tender, about 10-15 minutes.

Drain the potatoes and let them cool slightly.

In a large skillet, heat olive oil over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Stir in paprika, salt, and black pepper, mixing well.

Add the boiled potatoes to the skillet and toss to coat in the oil and spices.

Cook the potatoes until golden and crispy, about 5-7 minutes, stirring occasionally.

In a separate pan, heat more olive oil over medium-high heat.

Season the cod fillets with salt and pepper.

Pan-fry the cod for about 3-4 minutes on each side until golden and cooked through.

Remove the cod and let it rest briefly.

In the same pan, add diced onion and bell pepper, cooking until softened, about 5 minutes.

Add chopped parsley, olives, capers, and vinegar, stirring to combine.

Serve the crispy potatoes topped with the pan-fried cod and garnish with lemon wedges.

Cooking Techniques

Spice Level:

Dietary

Allergens