Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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