Baccalà alla trappitara
Seafood lovers can’t go past this dish. It’s old-style finger food at its best!
• Baccalà (salted cod)
• 1 kg flour
• Oil for frying
• Garlic
• Tomatoes
• Parsley
1. After having soaked the dried cod accordingly, remove the skin and bones and cut it into square pieces of around 5 cm. Pat the cod pieces dry using a clean tea towel.
2. Dredge the fish in flour and fry in hot oil until it turns lovely golden colour and becomes crisp. Lay the cod pieces onto a serving plate.
3. Meanwhile, in the oil in which the cod was fried, add garlic followed by the tomatoes. Cook to a thick consistency and finish with minced parsley. Spoon the sauce over the cod and serve.