1 leaf hake hydrated
Cut the cod in pieces and put it in a bowl and cover it with plenty of water and for 34-36 hours we change the water every 4-5 hours. When the cod is sharpened, we put it in a pinhole in order to leave its liquids. Put plenty of oil in the pan to burn and pass the cod from the flour and then the porridge. Fry the cod from both sides until it gets a golden color. The cod is first passed through the flour and after the porridge, because the slurry sticks very evenly and does not soak much oil.