Soldaditos de Pavía or codfish beignets Recipe

• 1.1 pound (500g) good quality salted codfish
• Juice of 1-2 lemons
• 1 1/2 tsp sweet pimentón (or more if you like)
• A dash of white pepper
• 3 tbsp olive oil
• First option - simple beignet coating:
• o 1 beaten egg
• o AP flour or chickpea flour
• Second option - somewhat-time-consuming beignet frying batter:
• o 2/3 cup (100g) flour
• o 1/4 cup eau-de-vie or similar spirit
• o 3/4 tsp (5g) baker's yeast
• o 1 tbsp olive oil
• o 1 pinch of saffron
• o 1 pinch salt
• Virgin olive oil for deep-frying (essential for real soldaditos)
• 1 large roasted red pepper, in strips

Directions