Cod in tempura with broccoli

To prepare the cod in tempura with broccoli, first make the batter. In a bowl, pour the flour, all-purpose flour, and cold sparkling water 1. Mix with a fork 2 and do not worry if it is not perfectly smooth 3. Cover with plastic wrap and refrigerate for about 30 minutes, or while you proceed with other preparations.

Clean the broccoli and separate the florets 4; peel the stem well and cut it into cubes. Blanch everything in salted water for 4 minutes 5, then drain and transfer to ice water 6.

Meanwhile, prepare a sauté with oil, garlic, and anchovies. Once dissolved, add the drained broccoli 7. Sauté for another 5 minutes, then remove the garlic clove 8 and transfer the broccoli to a tall and narrow container 9. Set aside some florets for garnishing the plates and blend the rest, adding a ladle of cooking water until you obtain a cream.

Prepare the caramelized onions. Peel and slice them 10. Place them in a pan with some oil 11 and add the balsamic vinegar 12.

Add the brown sugar 13, a bay leaf 14, and cook over low heat for 15 minutes. The onions should be well caramelized 15.

Remove the skin from the cod 16, remove the bones with tweezers 17, and cut it into chunks 18.

Dip the cod in the batter to coat the chunks evenly 19. Then plunge them into hot oil 20, a few pieces at a time so as not to lower the oil temperature 20. Drain them once golden 21.

Transfer the fried cod to a tray with paper towels 22. Continue cooking the rest, then plate: place the warm broccoli cream on the bottom, the pieces of cod, and the broccoli florets 23. Place the caramelized onion on the fish and serve your cod in tempura with broccoli immediately 24!