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Codfish Fritters with Piquillo Pepper Compote and Honey

Ingredients

Codfish Fritter Frinca / Prielá 6 Units
Piquillo bell pepper 1 Unit
Garlic 10 g
Sugar 15 g
Beer 35 g
Honey  

Preparation

- To make the piquillo compote: brown the garlic in oil and add the piquillo bell pepper.

- Add the sugar and beer and cook until all the liquid evaporates.

- Fry the Prielá / Frinca cod fritters.

- Arrange the compote at the bottom of the dish and place the fritters on top.

- Finish the dish by drizzling honey over the fritters.

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