Possibly the BEST Fish & Chips | Spanish Patatas Rebozadas con Bacalao

These Spanish Style Fish & Chips, known as Patatas Rebozadas con Bacalao, are possibly the best fish & chips ever. We´re talking cod fillets fried in extra virgin olive oil, and then served next to some battered potatoes. Serve this dish next to a garden salad and a bottle of Spanish wine for the ultimate experience.

For the fish I used cod fillets I bought frozen and thawed out. But you can also use fresh cod if you like, as well as any other type of firm white fish. Either way, make sure to pat the fish completely dry with paper towels before coating in the flour mixture.

For the potatoes I used yukon gold potatoes, and I did keep the skins on. However, any type of potatoes can be used here and you can peel them if you like. The secret, make sure to cut them into thin rounds and all in the same thickness, that way they all evenly cook.

TIPS & TRICKS to Make this Recipe: I fried the potatoes for 5 minutes per side on a medium heat. Important to use a medium heat and nothing higher, otherwise the potatoes will brown to quickly in the outside and not fully cook in the inside.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish Style Fish & Chips

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Spanish Patatas Rebozadas con Bacalao (Fish and Chips)

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 637 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE POTATOES

• 1/3 cup extra virgin olive oil 90 ml
• 2 potatoes
• 1/2 cup all purpose flour 60 grams
• 2 eggs
• 2 tbsp chopped fresh parsley 8 grams
• pinch sea salt
• dash black pepper

FOR THE FISH

• 1/4 cup extra virgin olive oil 60 ml
• 3 to 4 cod fillets 7 oz / 200 grams each
• 1/2 cup all purpose flour 60 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• pinch sea salt
• dash black pepper

EXTRAS

• 1 lemon
• fresh parsley

Instructions

1. Heat a large fry pan with a medium heat and add in 1/3 cup (90 ml) extra virgin olive oil

2. In the meantime, cut two potatoes (skins on) into thin rounds that are 1/4 inch (.635 cm) thick

3. Add 1/2 cup flour into a bowl and season with salt & pepper, mix together, then crack the eggs into another bowl, add in 2 tbsp chopped parsley and season with salt & pepper, whisk together until well mixed

4. Dip the potatoes, first into the flour and then into the egg mixture, then add into the pan with the hot olive oil, all in a single layer, cook in batches, fry for 5 minutes per side or until golden fried and cooked through, then transfer into a dish with paper towels

5. While the potatoes are cooking start cooking the fish, heat a medium sized fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil

6. Pat the fish fillets dry with paper towels, then cut each one in half and season with salt & pepper, add 1/2 cup flour into a bowl, season with 1/2 tsp sweet smoked Spanish paprika, salt & pepper, mix together, then coat each piece of cod in the flour mixture

7. Add the pieces of cod into the pan with the hot olive oil, all in a single layer, cook for 2 to 4 minutes per side (depending on the thickness) or until golden fried and fully cooked through, then transfer into a dish with paper towels

8. Once all the potatoes and fish are cooked, transfer into serving dishes and garnish with lemon wedges and fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Patatas Rebozadas con Bacalao (Fish and Chips)

Amount Per Serving

Calories 637 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 5g31%

Trans Fat 0.01g

Polyunsaturated Fat 4g

Monounsaturated Fat 24g

Cholesterol 146mg49%

Sodium 702mg31%

Potassium 1181mg34%

Carbohydrates 45g15%

Fiber 4g17%

Sugar 2g2%

Protein 35g70%

Vitamin A 478IU10%

Vitamin C 39mg47%

Calcium 65mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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