Cod Fried In Batter

Preparation:

Preparation: In addition to the preparation and cooking time, 2 hours must be taken into account for the rest of the batter. Before proceeding with the operations, rinse the cod under running water to desalinate it further. Dissolve the brewer's yeast in very little warm water. Sift the flour into a bowl, add the egg, the dissolved brewer's yeast, a pinch of salt and the wine. Mix thoroughly with a wooden spoon or a whisk. If the mixture is too thick, dilute it with a few more spoonfuls of wine. Cover the bowl with a cloth and let the batter rest for two hours. Drain the cod and dry it well on absorbent paper. Cut it into pieces and dip each piece in the batter turning it several times to cover it completely. Heat plenty of oil in a pan and when it reaches a high temperature, fry a few pieces of cod at a time. As they are golden and crunchy, take them out and let them dry on absorbent paper. Keep them warm until all the fish is fried. Serve the fried pieces of cod on a previously heated serving plate.