Salt cod is one of those foods which unfortunately looks extremely unattractive, but which, when treated right, tastes delicious. It originated in times well before the refrigerator age, when more ingenious ways of preserving food had to be found. When you buy the fish, remember that it is supposed to look like a dirty floorcloth, but it won’t actually taste like one! In this recipe from the port of La Spezia in Liguria, the fish is soaked for 2 days, coated in a water-and-flour paste and deep-fried until golden and crisp.
Cover the cod in about
Work the flour, olive oil and about
When you are ready to cook, pour about
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