• 2 lbs. of salted cod
• 1/2 cup of olive oil
• lemon juice (2)
• 3 eggs
1• Add baccala in a pot of cold water for two days to reduce the salt content. (Preferable to cut pieces into 2 inch pieces before so they fit in the pot). Replace water at least 3 times a day to make sure the salt is removed properly.
2• Make a marinade with oil, lemon juice and pepper and then add the cut baccala. Marinate overnight only after the salted cod is de-salted as mentioned above.
3• Prepare batter by beating eggs together with 3 tbls. of flour and pepper then heat oil in a deep skillet and then dredge fish in flour, and dip into batter then fry until golden on both sides.