---------- 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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving