CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Vegetables |
|
Seafood |
6 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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