Classic and favorite dish that we traditionally enjoy on March 25th!
1.5 kg cod fillet
1 liter of seed oil for frying
flour for cooking
Salt PepperFor the mush:
330ml beer (room temperature)
1 tsp sugar
a little salt
To remove sea salt from the cod fillet we put the fillets in a bowl of 100g of thick salt and add cold water until is covered. Cover with a membrane and put for 2 days changing every 5 hours the water. (If you have a day just you change the water every 3 hours).
Drain the fish well on absorbent paper to catch the mush well afterwards.
For the mush:
In a bowl, mix all the ingredients with wire. Leave outside of the cooler for 1 hour until the yeast is activated.
Cut the cod in small portions and put the flour in a pan, then add salt and pepper and fry the fish. In a pot, we put the seed oil and let it reach 180 degrees. Pass the pieces out of the flour and after the mush and fry, put them slowly in the pot until they are golden by turning them on both sides.
Collect the pieces of cod and spread them on absorbent paper.