Recipe#6721

Title: Fried Salt Cod

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

      Yield: 6 servings
 
  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.