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    Baccalà alla trappitara

    Recipes by Joe Di Marti

    Seafood lovers can't go past this dish. It's old-style finger food at its best!

    Serves 6

    • 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 5cm. 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.