Spanish Traditional Cuisine

Codfish Doughnuts

250 gr. Codfish (0,54 pounds) - 1 egg - 150 gr. Flour (0,33 pounds) - 1 decilitre of Milk

1 decilitre of beer - genuine Spanish Olive Oil - Salt

Remove the salt from the Codfish, by leaving the fish in water for one day. Once is desalted, cook it with cold water, and when the water is about to boil, shred the codfish. Separately, prepare a dough with the milk, the beer, the yolk of the egg, the flour, and a bit of salt. Beat the white of the egg until you get a cream, and add it to the dough. Add the codfish and mix it. Now take spoonfuls from the dough and fried them with very hot Olive Oil.