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Cod with honey, in the style of the Poblet Monastery

Cod with honey, in the style of the Poblet Monastery

Main dishes

Salted cod fillets coated in a mixture of flour, water, and honey, then deep-fried in hot oil, a recipe attributed to the Poblet monastery.

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Recipe from Josep Xicota, CommonsDelinker (Wikibooks), adapted by Recette de cuisine · · updated on

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This Catalan dish, said to originate from the Poblet monastery, involves encasing salted cod in a flour and honey-based batter before frying. The result is a golden-brown and slightly sweet dish.

Ingredients and directions

  • Prep time20 min
  • Cook time20 min
  • Resting30 min
  • Total1 hr 10 min
  • DifficultyMedium
  • Cooking methodfrying

Ingredients

4 people
  • $4.20
  • $0.27

Directions

  1. First, fry the cod in a portion of the oil paint, then let it drain.
  2. Prepare a dough by mixing the flour, honey, and a small amount of water. ≈ 3 min
  3. Heat a small amount of oil paint in a pan, and once it’s hot, dip the pieces of cod in the paste.
  4. Fry them until they are golden brown.

Equipment

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Before you start

Ingredients

  • 8 portions of desalinated cod
  • 4 large tablespoons of flour
  • 250 ml of honey
  • a little water
  • deep-fried oil paint

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