Baccalà in Pastella

Method

1. Prepare the baccalà: if using salted cod, desalt it by soaking in cold water for 2 days, changing the water 2-3 times a day. Remove the skin and any bones, then cut into irregular bite-sized pieces.
2. Pat the baccalà pieces dry with paper towels to remove excess moisture.
3. In a bowl, combine 150 g flour, a pinch of salt, 1 tablespoon extra virgin olive oil, and a few drops of lemon juice.
4. Gradually add 230 ml very cold beer, whisking constantly to avoid lumps, until you get a smooth, fairly thick batter.
5. Heat at least 1.5 liters of peanut oil in a deep pot to about 180°C (350°F). Test by dropping a bread cube; it should sizzle immediately.
6. Dip each baccalà piece into the batter, coating evenly, then carefully lower into the hot oil. Fry in small batches to maintain oil temperature.
7. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
8. Serve immediately, optionally garnished with fresh parsley.