If you are planning to make the old fashioned salted cod with garlic on March 25we have small “tips” that will help you.

  • Salt the cod in time. Many times it is not even enough to put it in the water 24 hours before, especially the cod that is going to go into the pan.
  • In order not to risk eating the cod… rabies, you can check whether the salt is gone by boiling a piece of cod. It should be very slightly salty in taste.
  • If the batter does not “stick” well to the surface of the fish, first coat the cod in a little flour and then dip it in the batter.
  • When frying, several codfish should not be piled together, otherwise they will not be fried evenly and will not come out crispy.
  • The oil must be hot to fry the cod immediately (and not “boil” for a while in the fat).

And a recipe to make a difference

  1. Place the salted cod on double absorbent paper to dry completely.
  2. Prepare the batter as follows: dissolve the flour and soda in the beer. Mix with a fork until it becomes a smooth and thick mixture (porridge).
  3. Dip the cod pieces into this mixture one by one. Heat the oil and fry the fish fillets until they acquire a golden yellow color on both sides.
  4. Prepare the garlic as follows: squeeze the bread to remove the water. Put it in the blender and add the garlic, vinegar and salt and run the device until they are homogenized. Slowly add the oil and continue to beat the mixture in the blender.
  5. Transfer the cod to a plate lined with absorbent paper to drain the oil. Then serve it immediately accompanying it with the garlic.