Fried Salted Cod in Batter

RECIPES/FISH

Fried Salted Cod in Batter

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Recipe-Ingrediants

Salted cod, a precious catch of the Greek seas, is supported by a light and crispy batter that enhances its fresh, white, and healthy character. The cod is carefully cooked to maintain its moisture and delicious flavor. It is always served with garlic dip, known as "skordalia."

This dish is a traditional Greek delicacy enjoyed by many families on the Greek National Anniversary on March 25th, which commemorates the Greek Revolution of 1821. This celebration represents a symbolic blend of history and gastronomy, as fried salted cod with skordalia is one of the most popular dishes served on this day.

Ingredients:

1 kilogram filleted salted cod
200 grams all-purpose flour
Vegetable oil for frying
2 tablespoons granulated garlic
2 tablespoons corn flour
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon white pepper

Directions

Let's begin with the cod. If you have purchased frozen cod, remove it from the freezer the previous day to thaw. If using salted cod, rinse the fillets thoroughly. In a shallow dish, place the fillets and add 50-80 grams of coarse salt and enough cold water to cover them. Place the dish in the refrigerator, covered with plastic wrap, and change the water as frequently as possible. After two days, rinse the cod well and pat it dry to ensure a good adhesion of the batter.

Next, we'll prepare the batter.

For the batter:

250 grams room temperature water
250 grams all-purpose flour
180 grams room temperature beer
2 teaspoons dried yeast
1 teaspoon sugar
1 teaspoon corn flour

In a bowl, whisk together the beer, yeast, water, sugar, and corn flour until well combined. Add the flour and mix until fully dissolved. Leave the mixture in a warm place, covered with plastic wrap, until the yeast activates and the mixture becomes frothy.

Take the cod fillets and cut them into portions. Place the portions on a cutting board and pat them dry once again. In a small dish, mix together the all-purpose flour, granulated garlic, corn flour, cayenne pepper, salt, and white pepper.

Dredge each cod portion in the flour mixture, making sure to coat all sides evenly. This step will ensure that the batter adheres well to the fish. Dip each flour-coated portion into the batter, making sure to completely wrap the cod in the batter.

Carefully place the cod into the hot oil, allowing each portion to sink slowly. Wait for the batter to puff up and rise to the surface before fully submerging the cod. Once the cod turns golden brown, it is ready to be removed from the oil. Place it on absorbent paper towels to remove excess oil.

Serve the fried salted cod hot and crispy, accompanied by skordalia, a garlic dip. It also pairs well with lemon-roasted potatoes, paprika-roasted potatoes, or served alongside mayonnaise.

Enjoy this delicious and traditional Greek dish!