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Bakaliaro Tiganito (Fried Salt-cod)

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      Title: BAKALIARO TIGANITO (FRIED SALT-COD)
 Categories: Greek, Fish
      Yield: 6 Servings
 
  1 1/2 lb Dried salt cod
  1 1/4 c  All-purpose flour
    2/3 c  Cold water
      1 pn Salt
    1/4 ts Baking powder
           Vegetable oil for frying
 
  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 1/2 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.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
 
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