Bacalao is salted codfish and needs to be soaked in water for at least 24 hours to remove the salt. You will need to change the water 4 or 5 times.
At a glance
1 to 1 1/2 lb. dried salt codfish, soaked
1/2 cup olive oil, as needed (for frying)
1 cup all-purpose flour
1 bunch fresh parsley, whole springs touch stems removed
4-10 lemon wedges
Cut soaked, skinless and boneless Cod into bite size pieces so they can cook all together quickly in the pan. Heat oil in pan. Use 1/2 cup or try for 1/2 inch at least in pan(depending on size of pan being used). While cod is moist but not dripping wet, dredge well in flour. Shake off excess and don't worry if patches of flour look too thick. With hot oil, fry cold without crowding the pan and turn pieces when lightly golden. Drain well on rack or paper towels. Serve almost immediately or at room temperature. Fry parsley by putting into hot oil for a few seconds or till it becomes crisp. Place fish on serving platter with parsley and lemon wedges.
Ready in 25 min
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