Bakaliaros
Salted Cod Fillets

The traditional meal served on March 25, when Greece was liberated from the Turkish occupation in 1821. Also on October 28, when Prime Minister Metaxa refused to join the Axis before World War II.

The fillets are dried and cured with coarse sea salt.

Servings: 6

Credits:
Eat Greek Tonight

Directions:
Cut the cod into small pieces and soak overnight in water.

Change the water 2-3 times.

Drain the fish.

In a bowl, mix together the flour, water, beaten eggs and pepper.

Dip the cod pieces in the batter, one at a time.

Place in preheated oil in frying pan and fry until golden brown on both sides.

Ingredients:
  Quantity Ingredient Alternative Notes
2.20 lb Cod   Salted Dry Cod 
1 Large Egg    
6 oz Flour    
1 A Little Oil    
6 oz Water    
1-2 Pinch White Pepper   To Taste