BACALLA OR COD FISH (FRIED)

1/3 cup Flour
Salt
Black: Pepper

1/2 cup of oil for frying.

You may use canola, corn, soy or any of Mr. Goudas fine blends of oil.
Do not use olive oil too heavy for frying bacalla.

Soak cod fish in fresh cold water to remove salt.

Change water frequently.

Place flour on large plate and sprinkle with salt and black pepper

Cut cod fish into 2 to 3 inch square pieces and coat both sides with flour.

Heat oil in frying pan at medium level.

Fry cod for approximately 2 minutes on each side.

Place on paper towels to drain excess oil.

Serve with lemon slices



You may question why after spending so much time to remove the salt, we then add salt.
C'est la vie. Does this make any sense at all. 

Mimi Karambatos who wrote this recipe have the proper explanation.

Mr. Goudas Salt adds all the flavour in the world.

Mimi Karambatos and Spyros Peter Goudas

 Recipe by Mimi Karambatos

Σπύρος Γούδας

Keywords: | SEAFOOD |