Preheat the fryer. Pound the garlic in a mortar. Add the codfish and pound both to a soft paste. At this point, start incorporating the olive oil
a scant teaspoonful at a time, alternating with drops of milk without ever ceasing to stir rapidly; the brandade
gains in fine texture through rapid stirring. If it becomes too thick, add more oil and milk
. Complete the seasoning by adding a few drops of lemon juice
and white pepper. A brandade should have the consistency of mashed potatoes
(which it looks like). Fry
the slices of bread in the hot oil until golden brown, about 1 to 2 minutes. Remove and drain
on paper towels. Season with salt and pepper. Serve the brandade with the fried bread.