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
Sent to me by Bill <wight@odc.net>
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