Deep Fried Salt Cod à la Lorenzo

400 g rehydrated salt cod
salt to taste
flour for dredging
1.5 l seed oil for frying

200 g flour
200 g potato starch
10 g baking powder
600 g soda water
50 g seed oil
30 g salt
parsley to taste

Add the dry ingredients together in a bowl followed by the soda water and oil. Mix well with a whisk. Cut the salt cod into pieces, lightly salt and dredge in flour. Next batter each piece individually. Heat the frying oil to 180-190°C and fry the fish until golden brown. Serve with the side dish of your choosing.