Bakaliaro Tiganito (Fried Salt-Cod)

Title:
Bakaliaro Tiganito (Fried Salt-Cod)

Yield:
6 Servings

Categories:
Greek,
Fish




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






 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