Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Dried salt cod
1 1/4 c All-purpose flour
2/3 c Cold water
1 pn Salt
1/4 ts Baking powder
Vegetable oil for frying

Cut the cod into 4-inch sections. Place in a glass or earthenware
bowl, cover with cold water, and soak overnight. The next day, drain
and discard the water. Put the cod in a pot and cover with cold
water. Bring to a boil, then remove from the heat and lift out the
cod with a slotted spoon. Remove the bones and the black skin.

In a medium bowl, combine the flour, water, salt, and baking powder
to make a thin batter. Dip the cod in batter and fry in hot oil
(about 1/2 inch deep) on both sides, then lower heat and cook until
tender, turning once again. Serve hot, with skordalia, which is cold
or room temperature.

Note: If the cod is excessively salty, change water 2 or 3 times
during the soaking period.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

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