For the recipe of cod sticks, peel the cod fillets, then touch the pulp with a finger to feel any bones; if you find them, remove them with tweezers. Cut them with a knife with a smooth and sharp blade in sticks about 3 cm wide, trying to be as precise as possible: you should get about 20.
Prepare 3 soup plates: in one beat the eggs with a pinch of salt, in another pour a little flour
and in the last 200-300 g of breadcrumbs. Pass the sticks in the flour on all sides, dip them in the beaten eggs, let them drip off the excess and bread them in the breadcrumbs; dip them again in the eggs, then pass them again in the breadcrumbs, obtaining a double layer of breading. Heat plenty of oil (about 5 mm) in a large frying pan and sauté a few sticks at a time, over medium heat, for 6-8 minutes, browning them well on all sides: if necessary, heat more oil between a round 'else. Drain them gradually on kitchen paper, add salt and keep them in a hot oven while you prepare the next ones.
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