they cut to strips the codfish of 2 thicknesses of width, once desalted one takes off the thorn to him but not it skin.

it is put in a plate, with vinegar, parsley, pepper, oil and the onion, leaving to rest a pair of hours.

flour and egg and finally in perforated cake slip and rebozan first in.

they are fried in very hot oil. one uses accompanied as endive and tomato.