- Desalted cod 650 g
- Plain flour 30 g
- Sunflower oil 500 ml
(1) To prepare the fried baccalá, take your already desalted fillet (if you use salted cod, you will need at least 3 days of soaking as indicated in the cooking school: how to desalt the cod ) and proceed by removing the skin. Lift it from the tail and gently pull it off with your hands. Using tweezers extract the bones
(2) Cut the cod into slices about 3-4 cm thick and divide the larger ones in half. Pour the flour into a bowl and use it to flour the pieces of cod on both sides, which you will then place on a tray.
(3) Pour the oil into a pan and heat it until it reaches a temperature between 180 ° and 190 °, then use it to fry a few pieces at a time. Depending on the thickness, it will take from 4 to 6 minutes and only when they are well browned can you drain them and place them on a sheet of kitchen paper in order to remove excess oil. Finish frying and serve the still steaming fried cod to enjoy it at its best.