Bakaliaro Tiganito (Fried Salt-Cod)
- 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
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
