Cod in Tempura — Bacalao en Tempura at Taperia La Mina
Our Cod in Tempura (Bacalao en Tempura) is a delicious fusion of Japanese technique and Spanish flavor. Tender cod fillets are coated in an ultra-light, ice-cold tempura batter and fried for just minutes until the exterior is shatteringly crispy and almost translucent, while the cod inside stays moist, flaky, and perfectly cooked. The result is a dish that is lighter and more delicate than traditional Spanish battered fish — a revelation of texture and technique.
The Secret to Perfect Tempura
Great tempura is all about extreme cold and minimal mixing. At Taperia La Mina, we prepare our tempura batter by combining ice-cold sparkling water with tempura flour, stirring only briefly — lumps are not just acceptable, they are essential. The cold batter, combined with oil heated to exactly 180°C, creates an almost magical reaction: the exterior fries instantly into a thin, crispy shell that is remarkably light and never greasy, sealing in the cod’s natural moisture and flavor.
h3>Tempura Meets Spanish Cod
Spain has a long tradition of frying fish — from soldaditos de pavía to pescaíto frito — and the Japanese tempura technique is a natural evolution. At Taperia La Mina, we use desalted cod, which has a firmer, more gelatinous texture than fresh fish and a deeper, more complex flavor. The contrast between the ethereally light tempura coating and the rich, savory cod within is truly extraordinary.
How to Enjoy Our Cod Tempura
This dish is served hot and should be eaten immediately to enjoy the full contrast between the crispy batter and the soft fish. Pair it with a glass of chilled sake or a crisp Albariño white wine. For a tapas spread, combine with our Fried Anchovies and Anchovies in Vinegar. Experience culinary fusion at Taperia La Mina.