Recette de cuisineHomemade recipes · Hainaut
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Peppers stuffed with salt cod or hake

Peppers stuffed with salt cod or hake

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Fried piquillo peppers, filled with a cod or hake béchamel, coated in breadcrumbs and fried, served with a bell pepper sauce: a Basque tapa for four.

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Recipe from Gaztarrotz, Xabier Cañas, Inaki.alegria, adapted by Recette de cuisine ·

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Stuffed pepper poppers filled with a fish-based béchamel are a classic dish in Basque pintxos (tapas). They are breaded and then fried, and served on a bed of hot sauce. This recipe can largely be prepared in advance.

Ingredients and directions

  • Prep time40 min
  • Cook time15 min
  • Total55 min
  • DifficultyMedium
  • Cooking methodfrying

Ingredients

4 people
  • $0.14
  • $0.17
  • $4.25

Directions

  1. First, prepare the fish béchamel sauce, either with cod or hake, and allow it to cool slightly.
  2. Before it gets completely solid, place it in a piping bag and fill the pepper poppers, or use a spoon.
  3. Place the chopped peppers in the flour, then in the beaten eggs, and fry them in a pan.
  4. For serving, pour the sauce into a plate and arrange the fried chili peppers on top. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 500 ml of cod or hake fish stick batter
  • 20 whole, preserved hot piquillo peppers
  • flour and eggs for bread, and hot peppers
  • sunflower or olive oil for frying the hot peppers
  • 400 ml of bell pepper sauce

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