Ingredients:

• 1 kilo Bacaliaro (Dried Cod)
• 1/2 cups of flour
• 1 tsp of yeast
• 1 egg
• Olive oil for frying
• 1/2 tsp of salt
• Pepper to taste

Method

• Cut your Baccaliaro in small pieces and remove the skin.
• Place it in a large bowl with plenty of water to cover it.
• Leave it in the water overnight, changing the water 2-3 times.
• Debone your Baccaliaro and place in a strainer to dry.
• Place the flour in another bowl, add the yeast and salt and mix well.
• Add the egg and enough water in the flour in order for your mixture to be a little liquidly. Not too liquidly and not too stiff.
• Heat up enough oil for frying.
• Take one piece of Baccaliaro at a time; place it in the flour mixture making sure there is flour mixture all over it.
• One piece at a time place it in your hot oil and fry on all sites until golden brown.
• Serve hot with a Greek Salad or chorta vrasta (boiled greens like spinach, rapini…etc)
• Baccaliaros usually is accompanied by Skorthalia.
• Baccaliaros can also be eaten cold.