Prep Time: 6 hours, 10 minutes
Cook Time: 15 minutes
Total Time: 6 hours, 25 minutes
- 1 lb skinless salt cod, soaked beforehand
- 1 T. Spanish paprika
- Juice of a lemon
- 2 T. olive oil
- Fresh ground black pepper to taste
- Flour for dredging
- 3 eggs, beaten
- Paprika for dusting
- Cooking oil, such as canola or grapeseed
Slice the soaked salt cod into fingers or strips about an inch or two wide.
Whisk together the olive oil, paprika, salt and pepper and coat the salt cod pieces in the mixture. Cover and put in the fridge for at least 2 hours, but I'll leave it marinating for up to 6-8 hours.
When you are ready to serve, heat enough cooking oil in a heavy pot (or use a deep-fryer) to submerge the salt cod strips. How much depends on your pot. Heat this oil and get it hot, about 360-375 degrees. If you don't have a thermometer, flick a drop of water into the hot oil, and when it pops and sizzles instantly you are ready to fry.
Remove the fish from the marinade and pat it dry. Dredge in flour and then in the beaten eggs, dropping each salt cod strip into the hot oil as you go -- notice there is no breadcrumb outer crust, just egg. Take your time and do this in batches if need be; you don't want to crowd the pot.
Fry the salt cod until it is golden brown, gently stirring it around periodically. As soon as it is done, take a salt cod strip out and dust it with paprika, preferably Spanish smoked paprika. Let drain on a rack or paper towels and serve hot.
What to drink with this? I'd go with a light beer like a lager or pilsner, or you could go with sparkling wine, a crisp Pinot Grigio or Chenin Blanc...or even just a lemonade.