- 500 g salt cod, soaked for 24 hours in 12 changes of water
- 400 ml water
- 4 egg whites
- 45 g white wheat flour
- 45 ml milk
- 15 ml olive oil
- Vegetable oil, for frying
Put the cod into the water, bring to the boil, simmer for three minutes. Drain and retain water.
Make a loose batter with the milk, olive oil, adding and whisking the flour slowly. Adjust with some of the cod water.
Whisk in the egg whites.
Heat a pot or deep frier with vegetable oil to 190°C.
Cut cod into 3 cm pieces, dip in batter.
Dry on kitchen paper.
Serve with tomato rice.