Cut the cod into pieces about 2 inches
square. Place it in a bowl of water and let it set at least
overnight, changing the water a couple of times to get rid of
the salt. For a less salty version, two nights are better.
Wash the cod under running water. Remove
any loose bones or skin and set it in a strainer to drain. In
a bowl, mix the flour, water, egg, pepper and just a pinch of
salt until it is a smooth batter.
Heat an inch of oil in a large skillet.
Dip the cod pieces into the batter and fry on both sides until
they are golden brown.
Make the garlic sauce and serve as an
accompaniment.
Susie’s Note: Salt cod
is great when served with a village salad and fried potatoes.
But make sure that everyone at least tastes the Skordalia or
else they’ll have to put up with the diners’ garlic breat
