Deep Fried, Battered Salt Cod -Μπακαλιαρος

 

It’s dried cod that has been preserved with salt, and many people in the US have never had it, unless of course, you’re European or have an ethnic background where salt cod is normally eaten. Greeks use it many ways, but the two main dishes my mother has made with mpakaliaro  is a fish salad, or battered (fish and chip style.)

Dried salt cod, isn’t very popular in the US, but it’s readily available at Ethnic shops, especially during Lent.  It’s very easy to prepare and the fact that it’s dried means you can keep it in your fridge and have it on hand for whenever you want to make it. The only thing is you need to soak it: thinner pieces can be soaked overnight or about 12 hours, but thicker pieces will need a minimum of 24 hours or the fish will taste too salty.

Please note that we never measure anything when we make the batter in this recipe, so I’ve given guidelines for everything but flour; you have to add flour to adjust the consistency as even the type of flour you use will make a difference.

Ingredients

-salt cod, presoaked for 18 to 36 hours, depending on thickness (soak the fish in a bowl of water, so that it is completely submersed, changing the water 2 or 3 times. If it is a thick piece of fish, leave it for a minimum of 24 hours (on the countertop is fine); thinner fish can be soaked for 12 to 18 hours
-flour
-1 tbsp milk
-4 0z (1/2 cup) water (this is for a small amount of salt cod, double all the ingredients for a larger fish)
-a good pinch of salt
-1/4 tsp baking soda

-oil for deep frying

Remove the fish from the water, rinse and dry with paper towel, to remove as much of the water as possible. Cut into smaller pieces.

Prepare the batter by mixing the milk, water, salt and baking soda together in a bowl, then begin adding flour a tablespoon at a time, and whisking for about 4 or 5 minutes once it becomes the right consistency. The whisking is important. Check out the photo below to see the consistency of the batter.

Heat the oil in a pan over medium high heat. When it is hot, begin dipping the pieces of fish into the batter, which should be somewhat thick, and not too runny (you don’t want all the batter running off the fish as you put it in the oil).

Place a few pieces of fish into the hot oil and fry until they are cooked through, about 4 to 5 minutes total (turning the fish half way through), or longer if it’s a thicker piece of fish. If it browns to quickly, the oil is too hot.

Place on a paper-towel lined plate to soak some of the oil.

 

Continue with the rest of the pieces of fish. Place all the fish on a serving plate, garnish with some parsley and lemon slices, if desired and serve hot.