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.
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 30 (25%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 119
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