Ingredients
1 kg salted codfish (baccalà)
300 g flour
2 eggs
200 g breadcrumbs
evo oil
salt to taste
Remove the skin from the codfish, rinse and soak it in the water. Wipe dray and cut it into pieces. Beat eggs with a pinch of salt. Dredge the salted codfish in flour, dip into eggs and finally dredge in breadcrumbs. Deep-fry the fish in hot oil until golden. Drain on paper towels. Serve hot.
