Portuguese Fried Salt Cod With Garlic-Pepper Sauce

By bns0607

This recipe from the Portuguese-American community of New Bedford, Massachusetts, is a version of a dish popular in Portugal’s Azorean Islands. Serve it with lightly sauteed potatoes and ice-cold Vinho Verde, Portugal’s famous white wine

Ingredients

• For the garlic-pepper sauce:
• 1 pound salt cod
• 1 to 2 cups flour
• Vegetable oil for frying
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons finely chopped fresh parsley
• 2 cloves garlic, peeled and sliced
• Pinch of cayenne
• 1 teaspoon pimenta moída (Portuguese fermented pepper paste)

Preparation

Step 1

1. Put the salt cod in a large bowl, cover with water, and refrigerate for 24 hours, changing the water several times.

2. Combine the olive oil, vinegar, parsley, garlic, cayenne, and pimenta moída in a small bowl and mix thoroughly. Set aside to allow flavors to blend. Makes about 1/4 cup.

3. Put the flour in a medium bowl. Drain the cod, pat dry, then dredge it in flour, shaking off the excess.

4. Pour the vegetable oil into a large skillet to a depth of 1 1/2 inches and heat over medium-high heat. Fry the cod, turning once, until golden brown, about 9 minutes. Remove the fish from pan, drain it on paper towels, then transfer it to a large platter. Serve warm with garlic-pepper sauce drizzle over top.