Preparation

wash the cod very well and soak it for 6 hours in about 6.5 dl of water. then it is done in splinters. the yeast is dissolved in the water used to soak the cod. add the flour little by little, beating it in order to obtain a homogeneous dough. the salt is rectified.
cover yourself first with a cloth and then with a blanket and let it rise (drizzle) in a warm place for about 3 hours. the dough is fine when it all has small bubbles.
heat the oil well and with a large spoon the dough is fried to the spoons, introducing one or two chips of cod in each spoon of dough.
drain the “pastéis” on brown paper and serve with a salad of lettuce or watercress.

Ingredients

  • 200 g of cod;
  • 550 g of flour (approx.);
  • 10 g of baker's yeast;
  • olive oil