900g salt cod fillet, soaked
400g canned whole peeled tomatoes, crushed
1 clove of garlic
parsley, to taste
flour, to coat the salt cod
extra virgin olive oil, as needed
sunflower oil, for frying
salt, to taste
pepper, to taste
Remove any bones from the salt cod and cut them into portion-sized pieces.
Heat the extra virgin olive oil and add the crushed tomatoes, season with salt and pepper and the garlic and parsley finely chopped, and cook for about twenty minutes.
In the meantime, dip the salt cod in the flour and fry in plenty of very hot sunflower oil, when done, drain and dry on paper towels, serve piping hot with the tomato sauce.