Cod Fritters (Greek Bakaliaros)

The very best recipe for the most fluffy and super tasty cod fritters! Cod fritters are a very popular dish in Greece throughout the year, but especially on the celebration of 25th March. Traditionally, this dish is made with sea salt cod fish, which is soaked in water for at least 48 hours, in order to leach the sea salt. If you wish to avoid this lengthy process, prepare the cod fritters with some fresh cod fish, which is even better, though a bit more expensive. Ideally serve with some greek-style garlicky mashed potatoes (skordalia sauce) and enjoy a delicious meal.

40 oz salt cod (1-1.2 kg)
vegetable oil, for frying
18 oz water (500 g)
18 oz all-purpose flour, unbleached, plus some extra for dredging (500 g)
1 and 1/3 cups beer (330 mL)
3½ tsp. dry yeast (10 g)
1 pinch sea salt

It is very important to leach the cod fish from the sea salt. To do that soak the cod in water and put in the fridge. Leave it for 2-3 days and change the water 3 times a day. If you like you can buy some fresh cod fish and skip this procedure.

When done, dry well the fish with paper towel and remove all the bones. Cut into small bites, 4-5 cm.

To prepare the batter for the cod fritters add into a bowl the beer, the water and the yeast and mix with a whisk, until the yeast is dissolved. Add the rest of the ingredients and whisk, until the batter is smooth.

Into a deep frying pan, heat the oil to high heat. Add some flour into a bowl. Take one piece of cod and dredge into the flour, shaking it to remove the excess flour and then deep it into the batter, flipping it on all sides. Using a spoon remove the cod from the batter and put it slowly into the hot oil. Dip the spoon into some water and repeat with the rest of the pieces. Deep fry the cod fritters flipping them with allotted spoon, until nicely coloured on all sides. Remove the cod fritters from the pan and place on some kitchen paper to drain. (Fry the cod fritters in batches, so that the surface of the pan is comfortably filled.)

Serve with creamy traditional Greek Skordalia (Garlic Potato Purée) and pita bread.

Makes 6 servings.