Baccala Fritto " Fried Salt Cod"

1. 1

   Cut soaked, skinless and boneless Cod into into bite size pieces so they can cook all together quickly in the pan.

2. 2

   Heat oil in pan,use 1/2 cup or try for 1/2inch at least in pan (depending of size of pan being used).

3. 3

   While cod is moist but not dripping wet, dredge well in flour.

4. 4

   Shake off excess and don't worry if patches of flour look to thick.

5. 5

   With hot oil, fry cold without crowding the pan and turn pieces when lightly golden.

6. 6

   Drain well on rack or paper towels.

7. 7

   Serve almost immediately or at room temperature.

8. 8

   Fry parsley by putting into hot oil for a few seconds or till it becomes crisp.

9. 9

   Place fish on serving platter with parsley and lemon wedges.

No additional tips available.