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.
Ingredients
- 2 pounds cod fillets
- 1 cup all-purpose flour
- 3/4 cup water*
- 1/8 teaspoon baking powder
- 1.5 teaspoons salt
- Extra virgin olive oil for frying
* The ratio of water to flour will depend on the brand of flour. Add one teaspoon of water at a time if needed to achieve the desired consistency.
Preparation
- Sprinkle the salt over the cod and let sit for 15 minutes
- 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
- Once your oil is hot, dip the fish filets in the batter, and fry on each side for 3-5 minutes until golden brown
- 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
