Ingredients and Methods
Two days prior:
Soak baccala in cold water, changing the water twice daily.
Separate meat of the fish from the bones and boil in milk and water with bay leaves, thyme and garlic until baccala is soft and falls apart easily.
Strain fish from liquid (keep liquid aside).
Place fish in a kitchen aid and add a small amount of liquid that was set aside. Whisk and slowly add in oil.
Add salt & white pepper to taste.
Cool mixture down. Once cooled, fill zucchini flowers with mixture.
Whisk flour with sparkling water until batter has a smooth consistency.
Dip zucchini flowers in batter and fry at 180 degrees until crispy on the outside.