Ingredients:

Chickpeas Flour – 18 ounces/500 grams

Wheat Flour type “oo” – 18 ounces/500 grams

Dry Yest – 25 grams

Baccala‘ Fish – 4 pounds/2 kilos

Mix together the flours and yeast.

Add tap water and mix.

If add water until reaching a good mixture.

It has to be fluid in the right way, now I show you how.

Using the wooden spoon you  let slip out some of the mixture. This in the picture starts to be fine but is still too hard.

Adding more water and stirring I achieved the result of a soft mixture which easy stick on the pieces of the fish, without creating clots.

The Baccala’ has to be already desalted in water for few days.

Cut the fish in pieces, 2x 4 inches.

Deep the fish in the mixture to be fully covered with it.

Let the extra mixture dripping down few seconds.

Deep fry in oil (Sunflowers or peanuts or any good oil to fry) at temperature of 200 Celsius/390 Fahrenheit.

Spread some marine salt on top and eat!