Preparing the codfish:
First, de-salt the cod by soaking in plain water (enough to cover) for at least 24 hours in the fridge. Change the water 4 or more times.
If using salted, dry-weight codfish, bring it to a quick boil in milk (enough to cover the fish). Drain well and pat dry the codfish just before you are about to sauté it in the skillet.