Fried Cod
Tiganitos bakaliaros
Ingredients
Instructions
- To prepare the dried cod (bakaliaros), begin by cutting it into manageable 3-4 inch pieces. Place these portions in a spacious bowl, completely submerge them in cold water, and allow them to soak overnight, refreshing the water every few hours to ensure thorough desalination.
- Once rehydrated, drain the cod thoroughly and transfer it to a saucepan. Cover the fish with fresh, cold water, then bring it to a gentle simmer over medium-high heat.
- Allow the cod to cool slightly, then meticulously remove any skin and bones.
- In a separate bowl, whisk together flour, water, and a pinch of salt to create a thin, smooth batter.
- In a large frying pan or skillet, heat a generous amount of olive oil over medium-high heat until shimmering. To test the oil's readiness, drop a 1-inch bread cube into it; the cube should turn golden brown within approximately 1 minute.
- Dip each piece of cod into the prepared batter, ensuring it is thoroughly and evenly coated. Gently place the battered fish into the hot oil and fry until exquisitely golden brown and crispy on all sides, a process typically taking 3 to 4 minutes per piece.
- To maintain optimal oil temperature and ensure even cooking, fry no more than 3-4 pieces of cod at a time. Serve immediately, piping hot, accompanied by a generous dollop of skorthalia (garlic sauce).