Ingredients (for 4 people)

800 g of salted cod loin
500 ml of high oleic sunflower oil
125 g of wheat flour
200 g of Andalusian sugar cane molasses
100 ml of water
Pepper to suit your taste

Method

First of all, desalinate the cod by soaking overnight, changing the water at least 4 times. After soaking, drain the cod and cut it carefully into chunks of at least 30 grs and de-bone. Place into a glass or ceramic bowl, with the skin facing up, and add a splash of extra virgin olive oil, cover it with film and cook 2 min in the microwave at maximum power. After microwaving, take out the 4 servings and let them drain.
Make a batter with the flour, "Andalusian sugar cane molasses" and a little of the juice released by the cod. Dip the cod into the batter, and then fry in hot sunflower oil and brown. Remove and drain on a plate with absorbent paper for a few seconds. Serve in a round dish, surrounded by tomato slices, which can be sprinkled with chopped parsley.

“THIS RECIPE IS VERY OLD, IT COMES FROM THE CISTERCIAN ABBEYS, IN THE CISTERCIAN ORDER THEY WERE VERY FOND OF COOKING WITH HONEY…”