Deep fried ‘klippfisk’ (dried and salted cod) are excellent as tapas. Invite some good friends – and serve these delicious mouthfuls with salsa, aioli or another dip.
Read more about klippfisk here
Ingredients (serves 4)
1.4 pounds dried and salted cod diluted and cleansed (600 grams)
34 oz corn oil (ca 1.5 liters)
All-purpose flour
Cooking oil
8.8 oz flour (250 grams)
1 teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg
3 tablespoons fresh parsley
5.1 oz beer (1,5 deciliters)
8.5 oz water (2,5 deciliters)
1.7 oz oil (0,5 deciliters)
2 eggs
Dip
Chili sauce
Tomato salsa
Aïoli
Lemon
Fresh parsley
Method
Mix all cooking oil ingredients except the egg whites. Leave it to rest for 30 minutes in the refrigerator before you mix in whipped egg whites. Cut the fish into 1.2 inch pieces. Turn the pieces in flour, then in the cooking oil. Fry the fish in hot corn oil. Let them dry on absorbent paper tissues.
Serve the fried ‘klippfisk’ as a snack or a starter with tomato salsa, aioli or chili sauce. Decorate with lemon and chopped parsley.
Recipe and photo by: Godfisk
Share this:
Categories: Culinary Surprises, Recipes
thornews.com 
North Italian cousine calls this “merluzzo fritto” and they deep fry it in larger size pieces in olive oil. They serve it as a main dish usually with fried potatoes and green salad. Buon appetito! Olga.