Deep-Fried Salt Cod


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

If you can, soak the salt cod under a dripping tap so the water is constantly changing. If you can’t manage that, soak it for two days, changing the water regularly. You can taste a small piece of the fish to see how salty it still is. Serve with skordalia. (I have also seen a dressing made with olive oil, lemon juice, oregano, salt and pepper poured over this fried fish.)


  • 1 kg (2 lb 4 oz) salt cod (baccala), soaked in cold water for 2 days
  • light olive or corn oil, for deep-frying
  • 90 g (¾ cup) plain (all-purpose) flour, for dusting
  • ½ teaspoon dried oregano
  • skordalia, to serve


Dry the cod with kitchen paper and remove any bones. Cut into smaller portions (about 6 cm/ inches). Half-fill a large saucepan or deep-fat fryer with oil and heat up for frying.

Dust the fish in the flour, shaking off any excess. Lower into the hot oil and deep-fry until crispy and golden. Take care as it becomes soft and can break. Lift out onto a plate lined with kitchen paper, patting on both sides to remove the excess oil. Transfer to a clean serving plate. Scatter with oregano, season with ground black pepper and serve with skordalia on the side.