27 Jan FRIED AUBERGINE WITH ANDALUSIA SUGAR CANE MOLASSES
Ingredients (for 4 people)
800 g of salted cod loin
500 ml of high oleic sunflower oil
125 g of wheat flour
200 g of Andalusian sugar cane molasses
100 ml of water
Pepper to suit your taste
First of all, desalinate the cod by soaking overnight, changing the water at least 4 times. After soaking, drain the cod and cut it carefully into chunks of at least 30 grs and de-bone. Place into a glass or ceramic bowl, with the skin facing up, and add a splash of extra virgin olive oil, cover it with film and cook 2 min in the microwave at maximum power. After microwaving, take out the 4 servings and let them drain.
Make a batter with the flour, "Andalusian sugar cane molasses" and a little of the juice released by the cod. Dip the cod into the batter, and then fry in hot sunflower oil and brown. Remove and drain on a plate with absorbent paper for a few seconds. Serve in a round dish, surrounded by tomato slices, which can be sprinkled with chopped parsley.