Preparation

• Carefully remove the bones and skin from the cod, ensuring that no remnants remain. Once clean, cut the cod into pieces of approximately 4 cm on each side, trying to make all cuts uniform so that they cook evenly.
• In a large bowl, mix 100 grams of flour with 10 grams of instant yeast and a pinch of salt (approximately half a teaspoon). Combine the dry ingredients thoroughly before proceeding.
• Add the cod pieces to the bowl with the flour and yeast mixture. Gently stir until the pieces are completely coated with the flour mixture, ensuring that the batter is homogeneous and free of lumps.
• Once the cod pieces are well coated with the batter, prepare for frying. Make sure to have a spoon or tongs on hand to easily handle the pieces.
• In a small pan, add vegetable oil to a depth of about 2-3 cm. Heat the oil over medium-high heat until it reaches around 180 degrees Celsius. You can check if the oil is hot enough by dropping in a small piece of batter; if it bubbles immediately, it's ready for frying.
• Once the oil is hot, carefully add the battered cod cubes, frying them in small batches to prevent the oil temperature from dropping. Fry them for about 4-5 minutes, or until they are golden and crispy. Then, remove them from the pan with a slotted spoon and let them drain on paper towels to eliminate excess oil.
• On a large plate, place a base of sauce (you can use, for example, a light tomato sauce or a garlic sauce) and season it to your liking. Arrange the battered cod cubes on top of the sauce, positioning them attractively to present the dish.
• Finally, with a silicone brush, generously brush the cod cubes with honey water, ensuring they are well coated but not excessively. This layer will add a sweet and glossy touch to the dish, enhancing both its appearance and flavor.