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---------- Recipe via Meal-Master (tm) v8.02
Title: FRIED SALT COD
Categories: Seafood
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.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
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