Deep-fried Salted Cod Fish!
Following yesterday's blog posts, I've had quite a few requests for the Bakalarios (deep-fried salted cod fish) recipe served with Skordalia (garlic dip), so here it comes:
1kg of salt cod pieces or fillet
Oil for deep frying
For the batter
1 ½ cups of all-purpose flour
½ cup corn flour
300 ml beer
½ - 1 cup water cold or room temperature
1 egg white (beaten into meringue)
1 handful of parsley, chopped
Salted cod fish must be soaked in cold water for 24 – 48 hours before cooking as otherwise it will not be edible. The soaking leaches out the salt and you will need to change the water at least 2 – 3 times every 24-hour period.
Make the batter: Place the flour and beer into a bowl and mix with a fork. Add water gradually until you have a thick smooth batter. Fold in the meringue and then refrigerate the batter, covered with plastic foil, for about an hour.
Before frying fish, remove from water and pat dry with kitchen paper or towel. Next remove the skin and any bones from the cod and discard.
Dip fish into batter and make sure all sides are completely covered with the batter.
In a large frying pan, heat the oil and fry the battered cod in batches until golden brown. Remove from pan with a slotted ladle and place on tray covered with kitchen paper. This will soak up any extra olive oil.
Serve immediately with Skordalia (garlic dip) and steamed veggies or salad.
Some experts say it's best to dip the fish in flour and shake of any excess before you dip it into the batter and then you fry the fish! I've done both many times . . . and both work pretty well!
Make sure to pat the fish dry with kitchen paper as otherwise the batter will not stick.
For the batter, you can use water only if you prefer or a mixture of beer and water.
© Chef KaritasM – March 2019