Fried Salt Cod
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
salt cod (bacalhau)
dried |
* |
| 1 ¼ | cups |
all-purpose flour
|
|
| ⅔ | cup |
water
cold |
|
| 1 | pinch |
salt
|
*
|
| ¼ | teaspoon |
baking powder
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
salt cod (bacalhau)
dried |
* |
| 296 | ml |
all-purpose flour
|
|
| 158 | ml |
water
cold |
|
| 1 | pinch |
salt
|
*
|
| 1.3 | ml |
baking powder
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Cut the cod into 4-inch sections.
Place in a glass or earthenware bowl, cover with cold water, and soak overnight.
The next day, drain and discard the water.
Put the cod in a pot and cover with cold water. Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon.
Remove the bones and the black skin.
In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter.
Dip the cod in batter and fry in hot oil (about ½ inch deep) on both sides, then lower heat and cook until tender, turning once again.
Serve hot, with skordalia, which is cold or room temperature.
Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period.
