Fried Himalayan Salt Cod

This recipe results in the best flaky, delicious fried Cod you’ve ever tasted and goes great with homemade potatoe chips!

Prep Time: 30 Min. | Soaking time 1-3 days

Ingredients: 

• 1 lb center-cut skinless boneless salt cod, rinsed well
• 1 qt vegetable oil
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup plus 3 tablespoons water
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon Himalayan Pink Sea Salt

Directions:

1.     Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (Brands of cod differ in their degree of saltiness: A less salty one may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming). Chill cod until ready to use.

2.     Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.

3.     While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)

4.    Sprinkle with sea salt and serve immediately.

Fried Himalayan Salt Cod