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.)
Dry the cod with kitchen paper and remove any bones. Cut into smaller portions (about
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.
© 2004 All rights reserved. Published by Murdoch Books.