In Greek: μπακαλιάρος με σκορδαλιά, pronounced bah-kahl-YAH-rohs meh skor-thal-YAH
Cod that has been preserved in salt has a wonderful taste when desalinated, that bears little resemblance to fresh cod. Salt cod can be purchased in large dry slabs to be desalinated at home, or in frozen desalinated steaks. The combination of fried cod steaks with skorthalia garlic mashed potatoes is a Greek classic.
Cook Time: 15 minutes
Ingredients:
- 2 1/2 pounds of dry salt cod or frozen desalinated cod steaks
- 1 cup of all-purpose flour
- 1 cup of water
- 1 cup of olive oil
- skorthalia *
Preparation:
If using dry salt cod: Soak in water for 12 hours or overnight (in the refrigerator if the weather is warm), changing the water 4-6 times. Scrape off scales and remove visible bones, if any.
If using frozen desalinated cod: Defrost and scrape off scales, if any. (Frozen steaks usually have no visible bones.)
Cut the fish into 1 1/2 to 2 inch slices.
In a bowl, add the flour slowly to the water, stirring briskly with a wire whisk or fork until the flour has dissolved. The batter will be fairly thin.
Dip the fish into the batter and fry in hot oil, about 6-10 minutes per side (depending on the thickness) until dark golden.
Serve with one ice-cream scoop-size of skorthalia garlic mashed potatoes per piece of fish.
Yield: serves 4