Fried Salt Cod
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INGREDIENTS
- 1/4 ts Baking Powder
- 1 1/4 c All-purpose flour
- 1 pn Salt
- 1 1/2 lb Dried salt cod
- 2/3 c Cold water
- Vegetable oil for frying
INSTRUCTIONS
Cut the cod into 4-inch sections. Place in a glass or earthenware bowl, cover with cold water, and soak overnight. The next day, drain and discard the water. Put the cod in a pot and cover with cold water. Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon. Remove the bones and the black skin. In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch deep) on both sides, then lower heat and cook until tender, turning once again. Serve hot, with skordalia, which is cold or room temperature. Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (149g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 119 | ||
| Calories from Fat: 30 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.3g | 4 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 1.9g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 346.1mg | 12 % | |
| Potassium 34mg | 1 % | |
| Total Carbohydrate 19.5g | 6 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 18.7g | ||
| Protein 2.6g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 119
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