James Martin's Salt Cod Tapas - Two Ways

June 15, 2021

james martin salt cod tapas

This is the recipe James prepared on Saturday Morning with James Martin using our Bacalao. You can see the recipe on his website here.


  • 300g mashed potato
  • 300g salt cod soaked overnight in cold water
  • 1 pint milk
  • 18 pimentos peppers
  • 100g plain flour
  • 2 eggs, beaten
  • 100g fresh breadcrumbs
  • Veg oil for frying
  • 6 Tomatoes
  • 2 cloves garlic chopped
  • Few sprigs oregano chopped
To serve:
  • Garlic aioli


Chop the tomatoes into quarters, add to the pan with a little bit of garlic, a glug of olive oil, and oregano, and sweat down into a sauce. Season.

Drain the salt cod then put in a pan, cover in milk and poach for 15 minutes, drain. Flake the fish and add to the potato, roll ½ into rounds, coat in flour, egg and breadcrumbs, deep fry for 1 to 2 minutes until golden drain onto kitchen paper.

Meanwhile, mix the rest of the fish mix, then stuff the peppers, bbq or pan fry until charred.

 To serve pile the tapas onto a platter with the sauce and a pot of aioli.

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