Salt cod is the fish used in soldaditos de Pavía, battered strips of cod associated with Spanish cuisine.
The cod is desalted, cut into pieces or strips, coated in batter, and fried. The result is a crisp exterior surrounding flaky fish, making it suitable as a tapa or snack. Some versions include saffron or other seasonings in the batter.
The name refers to the yellow-and-red appearance traditionally associated with the uniforms of soldiers from the Regiment of Pavía. The dish is especially linked with Madrid and Andalusia, where it appears in bars and traditional cookery.
Salt cod is not the same as fresh cod: it has been preserved in salt and must be soaked before cooking. That preparation explains both the dish’s name in some recipes and its firm, savory flavor.