Fried Salt Cod

Fried Salt Cod (frying pan)
Baccalà fritto

Servings: 4

800 g, or 1 3/4 salt cod, previously soaked
125 ml, or 4 fl oz, or 1/2 cup white wine
200 g, or 7 oz, or 1 1/3 cups plain flour
chopped parsley
olive oil

Cut the baccalà fillets into pieces and place them in pan of cold water. Put on the hob, taking the pan off as soon as it looks like boiling. Drain and pat the fish dry.

The batter is made in the following way: in a bowl, dissolve the flour in the white wine and enough water to obtain a soft, homogeneous mixture. Season with salt and chopped parsley.

Carefully dip each piece of cod into the batter and deep fry in really hot oil. When both sides are golden in colour, serve very hot, garnished with lots of lemon wedges and parsley sprigs.