Fried Fillets of Salt Cod (Rome)

Fish

Ingredients

Dried salt cod, pre-soaked - 1 3/4 pounds

Oil for deep frying

Lemon - 1

Batter:

Water - 1 cup

All purpose flour - 5 tbsps

Olive oil - 2 1/2 tbsps

Salt - pinch

Egg whites - 1

Blanch the cod in boiling water for 5 minutes, skin and bone it, then cut into fillets. Make a batter. Stir the water into the flour until the batter is smooth, then add the oil and, still stirring, the salt. Put aside for 1 hour.

At this pount, heat enough oil for deep-frying to smoking point. While it is heating, beat the egg whites until stiff and fold them into the batter. Dip the cod fillets immediately into the batter and fry them, a few at a time, until golden brown. Drain on paper towels and serve very hot, garnished with lemon wedges.

Serves 6