Bakaliaros Cod With SkordaliaFrom ivy 9 years ago
- for the batter shopping list
- 165 ml beer which is about a cup or ½ small can shopping list
- 1 egg white (beaten into meringue) shopping list
- ¾ cup ice cold water shopping list
- 1 ½ cup of all purpose flour shopping list
- ½ cup corn flour (corn starch) shopping list
- 1 spoonful of lemon juice shopping list
- 2 spoonfuls of olive oil shopping list
- salt shopping list
- white pepper shopping list
- Preparation of cod shopping list
- Ingredients shopping list
- 1 kilo salted dried codfish fillet shopping list
- extra virgin olive oil for deep frying shopping list
- Remove excess salt from cod, remove skin, cut into pieces and place in a large bowl with water which you will change at least 3-4 times. shopping list
- This procedure needs at least 24 hours to prepare. If cod is not a fillet bones will also have to be carefully removed. shopping list
How to make it
- For the batter
- Beat the egg white into meringue. In a separate bowl put the flour, corn flour, salt, pepper, lemon juice, olive oil, beer and mix. Add water gradually until batter is thick. With a spoon mix in the meringue. Refrigerate for at least an hour before battering fish.
- In a large frying pan put the olive oil over high heat.
- Dip the cod in the batter and fry on both sides.
- Remove on kitchen paper to drain excess oil and serve with the skordalia and your favourite vegetables and French fries the Greek way.
- See separate recipes for Skordalia (garlic dip) and the French Fries.
- You can also see the story behind this recipe in my blog
- or for French fries the Greek way
- French Fries The Greek Way
The Cookivy Whereabouts, Unknown
The Rating5 people
this culinary tradition is very interesting and the recipe is really delicious! Thank you ivy for this yummy recipe!pariscipes in Paris&Lyon loved it
I like Cod and I eat it about every 2 weeks, so I will try this recipe.bluewaterandsand in GAFFNEY loved it
A great Bakala recipe. I usually do mine in corn meal but I'll have to give this s try. Thanks. RJelgourmand in Apia loved it