Fried cod fish with pineapple sauce

    25 min

    Dried and salted cod fish is a staple element in Portuguese kitchen. After 2/3 days in cold water to remove the salt, deep fried is one of the 1,000 ways of cooking it and can be found in every "bistro" in the country - usually as a snack to go with coffee (go figure!) or a small glass of red wine (much nicer!). The addition of the pineapple gives the recipe a modern twist.


    Setúbal, Portugal
    1 person made this

    Serves: 6 

    • 5 to 6 codfish fillets, pre-soaked in water
    • cooking oil
    • 2 eggs
    • 60g plain flour
    • 1 teaspoon black pepper
    • 2 tablespoons water
    • 1/2 fresh pineapple
    • 1 tablespoon sugar
    • 1/2 teaspoon lemon juice

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat up about 2cm of oil in a deep frying pan.
    2. Taste the cod fish for salt before using. Whip the eggs, the flour, the pepper and the water and coat the fillets in the batter.
    3. Place them in the hot oil and fry them until golden brown on both sides.
    4. Blitz together the finely chopped pineapple with the sugar and the lemon juice. Serve with the hot fish fillets.


    Remember, this is not one's ordinary "fish and chips" meal; the cod fish will be preserved in salt. If it tastes too salty, wait one more day before cooking.

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     -  22 Feb 2013