1. Cut the salt cod into pieces and rinse it very well to remove the salt. In a bowl, place plenty of water and set a colander inside, ensuring the base does not touch the bottom of the bowl. This will help prevent the salt from sticking back onto the cod.
2. Place the cod pieces in the colander with the skin facing up. Place it in the refrigerator and change the water approximately every 3 hours. Repeat this process for 18-24 hours, depending on how salty you want your cod to be.
3. Remove the cod from the colander and pat it completely dry with a paper towel. Flour the cod generously. Shake off the excess flour and set it aside.
For the Batter:
1. In a bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper. Mix them together and then pour in the ouzo and beer. Whisk until the flour and cornstarch are dissolved. Place the batter in the refrigerator for 30 minutes. This is the secret to crispy batter.
2. Pour plenty of sunflower oil into a small saucepan and let it get very hot. Dip the floured cod into the batter and place it in the saucepan. First, place one edge of the cod into the hot oil and hold it for a few seconds. Once it sears, place the entire piece of cod in the pan. This technique helps prevent the cod from sinking to the bottom of the pan.
3. Lower the heat to medium-high and fry for 5-6 minutes on each side until the batter is crispy. Remove the cod and place it on a plate lined with paper towels to drain the excess oil. Serve with lemon and garnish with fresh parsley.
