Bakaliaro Tiganito (Fried Salt-Cod) Recipe - Cooking Index
Bakaliaro Tiganito (Fried Salt-Cod) Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Dried salt cod |
| 1 1/4 cups | 78g / 2.8oz | All-purpose flour |
| 2/3 cup | 157ml | Cold water |
| 1 | Salt | |
| 1/4 teaspoon | 1.3ml | 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.
Source:
Jeff Smith
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