Name: Fried Salt Cod
Yield: Makes 8 hors d'oeuvre servings
Ingredients: 1 lb center-cut skinless boneless salt cod, rinsed well; 1 qt vegetable oil; 1 cup all-purpose flour; 1/2 teaspoon salt; 2 tablespoons olive oil; 1/2 cup plus 3 tablespoons water; 1/4 cup finely chopped fresh flat-leaf parsley; 1 teaspoon coarse sea salt; Accompaniment: lemon wedges; a deep-fat thermometer

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Fried Salt CodRichard Gerhard Jung

Baccalà Fritto

Active time: 30 min Start to finish: 3 days (includes soaking)

Cooks' notes:

• Brands of cod differ in their degree of saltiness: A less salty one may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming. • If your sea salt is very coarse, lightly crush it with a mortar and pestle or the side of a large heavy knife.

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