- Fresh cod in slices or fillet
- Flour for frying or flour with beer for the mush (optional)
- Olive oil
Take the cod, rinse it well and season it with salt. Cover with flour avoiding any unnecessary amount or dip it in the mush (in a bowl whisk the flour with some beer until it takes a swill form) and fry in hot oil. Watch out that half the surface of the fish is covered with oil. The oil should always be very hot because if the fish gets into warm oil, it will absorbe it and just when it begins to fry, it will also start making cracks and will crumble. Fry 6-7′, depending on the size of the fish. Once you remove it from the frying pan, place it on a platter that is covered with kitchen paper on the surface, in order to absorb any redundant oil quantity.