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Ingredients: ½ kilo of salt cod prepared & in 4 pieces 1 cup of flour 1 cup of water 1 egg salt to taste 2 cups olive oil ½ cup of lemon juice 1 cup of scordalia |
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Directions:
Previous day preparation:
Cut the salt cod in a large bowl filled with water and let it for the whole night. Clean the water 2-3 times.
Next day clean the cod with warm water and remove skin and bones. Mix the flour, water, egg and salt, well by making a thin batter.
In a medium size pan heat the olive oil, dip each salt cod piece in the batter, let the excess drip off, and place in the hot oil, not more than two pieces at a time, until golden, about 2 minutes per side, turning with long tongs so the oil doesn’t splash. Remove, add a few drops of lemon juice on each, and serve with skordalia dip.
Tip:
This dish is very popular everywhere in Greece and is mostly a summer dish. It is excellent together with French fries and Beet Root Salad.
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