Ingredients
1
lb center-cut skinless boneless salt cod, rinsed well
1/2
cup plus 3 tbsp water
1/4
cup finely chopped fresh flat-leaf parsley
Accompaniment: lemon wedges
Special equipment: a deep-fat thermometer
Directions
1.
Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks\' note, below). Chill cod until ready to use.
2.
Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
3.
While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
4.
Sprinkle with sea salt and serve immediately.
6.
Brands of cod differ in their degree of saltiness: A less salty one may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming.
7.
If your sea salt is very coarse, lightly crush it with a mortar and pestle or the side of a large heavy knife.
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