1. Prepare the Codfish

• Rinse the salted codfish under cold water to remove surface salt.
• Cut the cod into strips. Place the strips in a large bowl filled with cold water and leave to desalt for 24 hours. Change the water at least three times during this period to ensure the fish is not overly salty.

2. Marinate the Fish

• In a shallow dish, mix the lemon juice, sweet pimentón, and white pepper.
• Pat the codfish strips dry with paper towels and toss them in the marinade until coated.
• Drizzle the olive oil over the fish, cover, and marinate for 3 hours in the refrigerator.

3. Rinse and Pat Dry

• After marinating, rinse the fish strips under cold water and pat them dry. The cod should retain some saltiness, so additional seasoning is not usually needed.

4. Choose Your Coating Method

Option 1: Simple Beignet Coating

• Coat the fish strips in all-purpose or chickpea flour, then dip them into the beaten egg.
• Heat olive oil in a deep frying pan or pot over medium-high heat.
• Fry the coated fish strips until golden brown, turning occasionally, for about 3–4 minutes per batch.

Option 2: Beignet Frying Batter

• In a bowl, sift the flour and mix it with the olive oil, saffron, eau-de-vie, salt, and yeast.
• Let the batter rest in a warm place until it rises slightly and becomes bubbly on the surface, about 30–60 minutes.
• Dip the fish strips into the batter, ensuring an even coating, and fry in medium-hot olive oil until golden, about 3–4 minutes per batch.

5. Drain and Serve

• Transfer the fried fish to a plate lined with paper towels to drain excess oil.
• Lay a strip of roasted red pepper or piquillo pepper across each fried fish strip for garnish.
• Serve warm with a glass of beer or Fino sherry.