PERICANA

Preparation:

Step 1: Fry the peppers in abundant oil. It is important to crush them with the skimmer when throwing them into the pan, so it is advisable not to fry more than two at a time.
They are allowed to brown, but eye! are very delicate and should not be burned or be somewhat raw because then they do not become crunchy.

Step 2: Let cool well, meanwhile grind cod to the flame, if there are much better embers. The best possible frying is done, then the peppers are crushed well and mixed with the cod, added with plenty of olive oil and ready to eat.

The ilicitana variant is that instead of peppers they make it with noras