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  Bakaliaro tiganito (fried salt-cod)
 
Servings: 6
 
1 1/2 lb Dried salt cod      1 1/4 c All-purpose flour
2/3 c Cold water      1 pn Salt
1/4 ts Baking powder
 Vegetable oil for frying 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. Typed for you by Karen Mintzias

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