Cod and piquillo pepper balls
Small balls made of a creamy béchamel combining the aste of cod with the taste of piquillo peppers.
Cooking instructions: FRYER
- Do not defrost the product before cooking. Take 10 units out of the packaging and deep fry in hot oil (180ºC) for 3 minutes until crispy and golden.
- Remove the product, drain and leave to stand for 1 minute before serving.