1. Soak the salt cod for 24-36 hours (changing the water several times), then remove skin and bones and cut into strips 2 cm wide and 8-10 cm long; pat thoroughly dry.
2. Dissolve the yeast and saffron in the lukewarm water, then pour into a bowl with the flour, paprika and a pinch of salt and mix into a smooth batter as thick as pancake batter.
3. Cover and leave in a warm place for 30 minutes until bubbles appear on the surface.
4. Heat the oil to 180 °C; dip the fish strips into the batter one at a time and let the excess drip off.
5. Fry in batches for 3-4 minutes until golden and crisp and drain on kitchen paper.
6. Serve hot, on their own or with a strip of roasted red pepper.
Tip: They're named after the Pavia hussars, whose yellow uniforms and red sashes were reminiscent of the saffron batter and the pepper strip.
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