Bacaliaro Fritters (Fried Cod)
"This quintessential recipe must be accompanied by scordalia and beet salad-- otherwise it's not the same."
- Ready In:
- 25mins
- Ingredients:
- 4
- Serves:
-
10
ingredients
directions
- Soak your cod in water overnight, maybe even two nights depending on how big and thick it is. Replace water often.
- When your cod is desalinated, shred it with your hands or with a fork.
- In a separate bowl, mix flour and beer, making a thick, slushy batter. I didn't specify any amounts because that depends on the amount of fish you have.
- Now, throw your fish shreds into the batter and mix.
- In a large skillet, heat some corn oil (fill about halfway full) on high heat.
- Plop in a few large spoonfuls of the batter into the oil. Don't put the spoonfuls too close to each other in the skillet- you want separate fritters, not conjoined ones. Turn them over after one side is done.
- Let them turn golden brown and drain on paper towels.
- EAT WITH SCORDALIA AND BEETS!
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RECIPE SUBMITTED BY
I am a young, gorgeous, domesticated nymph-like creature who stays at home and concocts delectable, saliva-inducing treats. I employ my husband as the guinea pig for anything I just randomly manage to put together. Not to worry, he is very pleased with his current position. No, but really, I am a young Greek-American wife who loves to cook, and being that I am unemployed at the moment, I like to experiment with lots of flavors and ideas. I am a Food Network Junkie, and I watch all the cooking shows on public television and Discovery Home. While I am fixated on all these programs, my brain behaves like a sponge and my culinary sensors go off like sirens. Other than that, my other talents include being a geek (Greek geek at that), drawing, writing, being multilingual, tutoring, writing papers for lazy college bums, doing housework (my house must be immaculate so I may eat off the floor at my own will), I love to play the old, very first Nintendo, and Nancy Drew computer games.
