@francescoalfanochef: Forget olives and chips. Upgrade your next aperitivo with this sophisticated pairing: Golden, crispy smoked cod in "pastella" and sauce alla "marinara", perfectly balanced and paired by a cool, crisp, chilled glass of white wine... A chardonnay from Salento (Puglia - italy 🇮🇹 💕) ​Cheers to elevating your happy hours! 🥂✨ #snack #aperitivo #happyhour #fish #whitewine

@francescoalfanochef :

Here is a quick and delicious recipe for you Crispy Smoked Cod in Pastella with Marinara Sauce Prep time: 15 mins | Cook time: 15 mins | Servings: 4 Ingredients: For the Smoked Cod & Pastella (Batter): Smoked cod fillets: 500g, cut into bite-sized pieces All-purpose flour: 200gr (plus extra for dusting) Sparkling water or beer (ice-cold): 200ml Baking powder: 1 tsp Salt & Black pepper: To taste Oil: For deep frying (vegetable or sunflower) For the Salsa alla Marinara: Canned peeled plume tomatoes: 400g Garlic: 2 cloves, minced Olive oil: 2 tbsp Dried oregano: 1 tsp Fresh chili 🌶️: A few 😜 Salt & Red pepper flakes: To taste Instructions Make the Marinara Sauce: Heat the olive oil in a saucepan over medium heat. Sauté the minced garlic for about 1 minute until fragrant. Add the blendered tomatoes, oregano, salt, and pepper flakes. Simmer on low heat for 15 minutes, then stir in the fresh chili 🌶️and remove from heat. Prepare the Cod: Pat the smoked cod pieces completely dry with paper towels. Lightly dust them with a little extra flour (this helps the batter stick). Whisk the Pastella: In a bowl, mix the flour, baking powder, salt, and pepper. Gradually whisk in the ice-cold sparkling water or beer until you get a smooth, thick batter. Tip: Keep it cold to ensure ultimate crispiness! Fry to Perfection: Heat your frying oil to 190°C. Dip the cod pieces into the batter, letting any excess drip off, and carefully drop them into the hot oil. Fry in batches for 3–4 minutes until golden brown and crunchy. Drain and Serve: Remove the fish with a slotted spoon and drain on paper towels. Serving Suggestion: Serve the crispy smoked cod immediately while piping hot, with the warm marinara sauce on the side for dipping and a few lemon wedges.