Bras Style Clipfish

For the Bras-style Klippfisch, prepare the Klippfisch the day before.

Place the fish in cold water for twelve hours to desalinate, changing the water two or three times.

The next day, remove the skin and bones and cut the fish into small pieces by hand. Peel the potatoes and cut into narrow strips, onions into narrow rings.

Fry potatoes in hot oil until lightly golden brown. Place on a warmed plate with absorbent paper.

Heat a cast iron skillet to medium heat, sauté onions and garlic clove in olive oil. Remove the garlic and add the fish pieces, stir well. Lightly beat the eggs, season with pepper and salt and add to the fish. Mix with a fork and toast – the eggs should not be completely set.

Arrange the fish on a platter with the potatoes and serve the Bras-style Klippfisch sprinkled with parsley.

Preparation Tip:

You can use cod, pollock or ling for the bras-style clipfish.

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