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Ingredients
Masa para rebozar
- 100 g de agua
- 1 pellizco de hebras de azafrán
- 150 g de cerveza fría
- 230 - 250 g de harina
- 1 cucharada de aceite de oliva
- ½ cucharadita de sal (ajuste dependiendo del bacalao)
Fritura y decoración
- 400 - 500 g de bacalao en salazón remojado y desalado (sin piel ni espinas en bastones de 5x1 cm)
- 300 g de aceite de oliva
- 1 lata de pimiento rojo en conserva cortado en tiras finas (aprox. 70 g)
- Nutrition
- per 1 ración
- Calories
- 1171 kJ / 280 kcal
- Protein
- 28.3 g
- Carbohydrates
- 28.2 g
- Fat
- 5.4 g
- Fibre
- 1.4 g
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