Ingredients Jump to Instructions ↓

  1. 1/2 lb Dried salt cod

  2. 1/4 c All-purpose flour

  3. 2/3 c Cold water

  4. 1 pn Salt

  5. 1/4 ts Baking powder

  6. Vegetable oil for frying

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

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

  5. Typed for you by Karen Mintzias —–


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