- 700 g of codfish
- 250 g of flour
- 200 cc of water
- 200 cc of beer
- Ground garlic
- Olive oil
Desalt the codfish the night before. Remove the skin and the bones. In a separate pan, mix the oregano, the parsley and the garlic and then add the vinegar and the water.
Spread this mixture over the codfish and let it settle and macerate for an hour. Once this time has passed, drain the codfish well and reserve it.
In a bowl, mix the flour with the oil, the beer and a pinch of salt. Batter each strip of codfish with this mixture and put them to fry in plenty and very hot oil.
When they are brown, put them in an absorbent paper to remove the excess of oil and they are ready to serve.