• 5 tablespoons (45 ml) white vinegar or lemon juice
• 2/3 cup (170ml) olive oil
• 2 teaspoons (16g) salt
• 1 pinch black pepper
• 2 tablespoons (8g) parsley for serving
METHOD
To Desalt the Cod:
1. Cut the salt cod into pieces and rinse it very well to remove the salt.
2. 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.
3. Place the pieces of cod in the colander with the skin facing up. Place it in the refrigerator and change the water approximately every 3 hours. Do this for 18-24 hours, depending on how salty you want the cod to be.
For the Skordalia:
1. Peel the potatoes and cut them into cubes. In a saucepan, add 1 ½ liters of tap water, add the potatoes and 1 teaspoon of salt.
2. Put them on the heat and when the water boils, reduce the heat to medium. Boil for 20-25 minutes until tender.
3. Drain them and set them aside for 3-4 minutes. In a blender, place the garlic, white vinegar or lemon juice, olive oil, salt, pepper, and blend.
4. Put the lukewarm potatoes in a bowl and mash them with a masher.
5. Pour in the garlic mixture and mix well.
For the Cod:
1. Remove the cod from the colander and pat it dry well with a paper towel.
1. In a bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper. Stir and add the ouzo and beer.
2. Whisk until the flour and cornstarch are dissolved. Place the batter in the refrigerator for 30 minutes. This is the secret to crispy batter.
3. Pour plenty of sunflower oil into a small saucepan and let it get very hot. Dip the cod in the batter and place it in the saucepan. Place one edge of the cod in the oil first and hold for a few seconds.
4. Once seared, place the entire piece of cod in the pan. This will help prevent the cod from sinking to the bottom of the saucepan.
5. Reduce the heat to medium-high and fry for 5-6 minutes on each side until the batter is crispy. Remove it onto a plate lined with paper towels to drain excess oil. Serve with lemon and garnish with fresh parsley.
