1-pound salt cod fillet or fresh/frozen codfish quick cured
Flour for dredging
Oil for frying
For the Batter:
Garnish: lemon wedges and parsley
For the Skordalia:
If you are using salted dried cod for this dish, then, soak the cod for at least 24 hours in cold water and keep it refrigerated. Change the water 3-4 times to extract the salt.
Quick Salt Cure Fish:Sprinkle lots of salt (about 6-7 teaspoons or more) over both sides of the codfish. Sprinkle 1 tablespoon of sugar over the fish and set aside for at least 30 minutes. Soak the fish in ice-cold water and pat dry. Place the fish on paper towels to absorb any moisture.
Make the Skordalia:
Place the potatoes in a pot and cover them with vegetable stock, water and season with salt. Bring to a boil and cook until fork tender.
Place the potatoes in a colander to drain and reserve 1-2 cups of the stock.
Pass the potatoes through a ricer or mash them in a large bowl.
Combine the lemon juice, olive oil, vinegar, and grated garlic in a small mixing bowl and whisk until incorporated. Pour the marinade over the mashed potatoes and season with salt and pepper. Mix until smooth. Pour 1-2 cups of the potato boiling liquid into the mashed potatoes to thin the dip to your desired consistency. Taste and adjust seasoning if needed.
Make the Cod Fritters:
Heat some vegetable oil in a frying pan to 360 °F. 180 °C.
Combine the fish batter ingredients in a mixing bowl and whisk together until smooth.
Make sure that the fish is very dry.
Place some flour into a shallow bowl or dish to dredge the fish.
Dredge the cod pieces in the flour then dip into the batter.
Carefully place the battered cod into the hot oil and fry until golden on all sides.
Place the cod fritters on a tray lined with paper towels to absorb the excess oil.
Garnish with parsley.
Serve immediately with the Skordalia and some lemon wedges. Enjoy!
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