Before you can cook dried baccala` you need to remove the saltiness from it. The process to remove the saltiness is to put it in fresh cold water for 12-24 hours, depending on its thickness. Change the water several times during the process.
In a bowl, prepare the pastella (batter) by mixing: flour, eggs, a pinch of salt, garlic, parsley, cheese and water.
Dip the pieces of baccala` in the pastella and fry in hot oil.
Fry both sides of each piece of baccala` until they turn golden.