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
BATTER
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.
