In Greece, cod is typically sold dried and salted. Once rehydrated, and baked or fried, it is often paired with skordalia, a type of garlic potato purée (recipe coming soon). This pairing in particular, plays a significant role in the country's religious observances and is consumed broadly on Palm Sunday, March 25th, and August 6th.
This recipe assumes that you are using an unsalted fresh or frozen cod and is also well suited for other mild white fish such as bass or grouper. If you happen to end up with leftovers, don't hesitate to refrigerate them. The cold fish topped with some mayo makes for a delicious sandwich.
- 2 pounds fish fillets
- 1 cup all-purpose flour
- 3/4 cup and 3 tablespoons water*
- a pinch (less than 1/8 of a teaspoon) baking powder
- 1.5 teaspoons salt
- 2 cups extra virgin olive oil**
** Amount of olive oil will depend on the width of the pan. The oil should be approximately 1 inch deep
Time - 30 minutes
- Preparation - 15 minutes*
- Cooking - 15 minutes
- Sprinkle the salt over the cod and let sit for at least 15 minutes. We typically let the fish sit for 45 minutes but if you are short on time, you can reduce to 15
- Once your oil is hot, place the battered fish filets in the oil and fry on each side for 3-5 minutes until golden brown
- Once you are ready to fry the fish, heat the olive oil in a pan over medium-high heat
- While the oil is heating, combine the water, flour, and baking powder in a bowl and mix well. The consistency should resemble a thick pancake batter
- When removing the fish from the pan, place on a plate lined with paper towels or brown paper to absorb the excess oil
- Serve immediately and enjoy!