Golden cod

Preparation:

Preparation: Debone and wash the stockfish and, after cutting it into pieces, dry it with a cloth. In a bowl, beat an egg and add three spoonfuls of flour, a spoonful of chopped parsley, salt, pepper and a little white wine, just enough to obtain a fairly thick batter. Dip the pieces of cod in the batter and fry them in a pan with plenty of steaming oil. Drain them golden and serve immediately.