Instructions

Desalt the cod into cold water for 24 h. Change water every 6 hours. Once time has elapsed, cut it into 1.5 cm thickness strips. Mince the garlic with parsley in a Magefesa Mincer, add grated lime, sage chopped into fine julienne and white pepper to taste. Spice the cod with the minced ingredients and let it rest for some minutes.
While we prepare the coating, sieve the flour with the yeast, season and add some soda water, mix well until we have a thick and homogeneous cream. Let it rest for 20 minutes. Coat the cod strips in batter and fry them with plenty of hot olive oil in a Magefesa Sauté Pan. Once fried, let the surplus oil drain on an absorbent paper towel. Serve it with alioli or tartar sauce and salad.
The cream can be colored with a bit paella coloring or with turmeric so that the coating is more appealing.

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