Greek Easter is this weekend-some years it falls at the same time as English Easter but not this year (we follow the Gregorian calendar).
For those fasting, it marks the end of it-and of course the start of a feast. This recipe is associated with the beginning of Lent (but better late than never with a few days left).
During Lent, the Greek Orthodox worshippers abstain from eating meat and dairy products and this dish, salt cod with its stunning combination of flavours enters the Spring menu. It’s easy and delicious.
750g of salt cod
250ml milk (semi or whole)
250g white plain flour
330ml water or light beer
1 teaspoon baking powder
vegetable oil for frying
Soak the salt cod overnight making sure you change the water several times. The following day, heat the milk to boiling point and poach the fish in the milk for 5-6 minutes in a small casserole dish. Then take the salt cod out and leave to cool. Remove the skin and any bones and cut it into 4 portions.
To make the batter, whisk the flour into the beer in a bowl. Add the beaten egg, baking powder and a pinch of sea salt and mix well until you have a smooth batter.
Heat the oil (1cm deep) in a large, heavy or non stick frying pan over a medium heat until it is hot enough to sizzle but is not smoking. Sprinkle the remaining 50g of flour onto a plate and roll the cod portions to cover them. Dust off excess flour and dip them in batter. Fry the cod, turning them over once or twice until golden brown and thoroughly cooked.