Fried Salt Cod

• 1 lb center-cut skinless boneless salt cod, rinsed well
• 1 qt vegetable oil
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup plus 3 tablespoons water
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 teaspoon coarse sea salt
• Accompaniment: lemon wedges
• Special equipment: a deep-fat thermometer

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).
2. Chill cod until ready to use.
3. Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390F on thermometer.
4. While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl.
5. Drain cod and pat dry, then cut into 3- by 1/2-inch strips.
6. 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.
7. Transfer to a paper-towel-lined baking sheet to drain.
8. (Return oil to 385 to 390F between batches.)
9. Sprinkle with sea salt and serve immediately.

center, vegetable oil, flour, salt, olive oil, water, parsley, salt, accompaniment, thermometer

Taken from www.epicurious.com/recipes/food/views/fried-salt-cod-107800 (may not work)