Bakaliaro tiganito (fried salt-cod)

Yield: 6 Servings

Measure Ingredient
1½ pounds Dried salt cod
1¼ cup All-purpose flour
⅔ cup Cold water
1 pinch Salt
¼ teaspoon Baking powder
\N \N 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 ½ 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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