• Baccalà (salted cod)
• 1 kg flour
• Oil for frying
1. After having soaked the dried cod accordingly, remove the skin and bones and cut it into square pieces of around 5cm. Pat the cod pieces dry using a clean tea towel.
2. Dredge the fish in flour and fry in hot oil until it turns lovely golden colour and becomes crisp. Lay the cod pieces onto a serving plate.
3. Meanwhile, in the oil in which the cod was fried, add garlic followed by the tomatoes. Cook to a thick consistency and finish with minced parsley. Spoon the sauce over the cod and serve.