I love “lu baccala” when it is done just simple and eaten right away.

1 – Buy your baccala, “na spina” or more.  Soak the baccala in water for at least 3 days changing the water at least every day.  This will get rid of most of the salt the codfish is brined and dried in.After soaking the baccala it will be more manageable to cut it and prepare.

2 – After drying with paper towels, cut “la spina”  into pieces such as you see in the pictures.

3 – Dredge each piece one at a time in a bowl of plain flour.  That is what you see in the first picture.

4 – Fry the pieces of baccala in a deep pan of heated oil, whether it is olive oil, canola oil, vegetable oil, or a combination of these.  When the pieces are a golden brown take them out and you can place them on a paper towel to absorb the frying oil.  Don’t crowd the pan.

5 – After draining the oil you are ready to “dress” the baccala.  Put the pieces of baccala in a large bowl where you will add chopped parsley, and sliced garlic.  You can layer the pieces in as you add the parsley, garlic on top of each layer. When you are ready to eat the baccala serve with lemon slices. Squeeze lemon juice when you are about to eat so the baccala doesn’t get soggy.

Eat fresh out of the frying pan, or cold, or reheated in the toaster.  They are always good and delicious!