Dried and salted cod fish is a staple element in Portuguese kitchen. After 2/3 days in cold water to remove the salt, deep fried is one of the 1,000 ways of cooking it and can be found in every "bistro" in the country - usually as a snack to go with coffee (go figure!) or a small glass of red wine (much nicer!). The addition of the pineapple gives the recipe a modern twist.
Remember, this is not one's ordinary "fish and chips" meal; the cod fish will be preserved in salt. If it tastes too salty, wait one more day before cooking.
- 22 Feb 2013