Baccalà

• Salted cod fish soaked in water cut into pieces *See Footnotes
• Eggs
• All purpose flour
• Italian vinegar cherry peppers broken up with stems and seeds dis guarded (Hot preferably)
• Extra virgin olive oil
• Unsalted butter
• Salt and Fresh ground black pepper

1. Dip the cod fish in egg wash. Then dredge them in flour. I didn't follow the master chefs (My Mom) instruction and season the flour. Because I have always found this dish to come out slightly a bit to salty.
2. Heat a skillet on medium high with oil and butter.
3. Fry each peace of fish until golden brown. The fatter pieces on all 4 sides the thinner flat pieces two sides. When you remove the fish from the pan very very lightly salt them. Hit them with some black pepper as well and, set them on a serving platter.
4. Take the cherry peppers without the vinegar in the jar. Fry them in the same pan you fried the fish in using the oils left from the fish fry. When they start to bubble briskly add some of the vinegar left from the peppers. You want to scrap the bottom of the skillet and pick up the particles at the bottom.Just enough to lightly cover the bottom of the skillet. You don't want the peppers submerged in the vinegar. Repeat this two or three times until the peppers start to soften. Pour the pepper with the vinegar reduction sauce on top of the fish and serve.

water, eggs, flour, italian vinegar, extra virgin olive oil, butter, salt

Taken from www.epicurious.com/recipes/member/views/baccala-50183497 (may not work)