Baccalà Fritto alla Ligure

Begin by desalting the salted codfish for at least 48-72 hours, changing the water every 8-12 hours. Once desalted, pat the salted codfish thoroughly dry with paper towels and cut it into uniform pieces, approximately 4-5 cm in size.

In a shallow dish, combine the 00 flour with 3 grams of fine sea salt and the freshly ground black pepper. Mix well.

Heat the extra-virgin olive oil in a large, heavy-bottomed pan or deep fryer to a temperature of about 170-180°C (340-350°F). Ensure there is enough extra-virgin olive oil for the pieces of salted codfish to be submerged or at least half-submerged.