Greek Fried Cod in Batter (Bakaliaros Tiganitos)
A traditional Greek fried cod in batter using classic Thessaloniki technique. Clean, crisp, and focused on proper desalting, handling, and frying.
Equipment
- Large container or Tupperware (for desalting the cod)
- Sharp knife (for portioning into 100 g pieces)
- Mixing bowl (for preparing the batter)
- Whisk or fork (for light mixing)
- Deep frying pan or wide pot
- Thermometer (optional, to maintain 180°C / 356°F)
- Spider strainer or slotted spoon (for lifting and draining)
- Tray with paper towels or wire rack (for draining excess oil)
Ingredients
For the Cod
- 1.2=1.4 kgs salted cod
- cold water for soaking
- extra flour for dusting
For the Batter
- 450 g all-purpose flour
- 500 –520 ml very cold water
- ½ tsp baking powder
- 1 tsp salt
- 1 tbsp olive oil optional
- 1 –2 ice cubes
For Frying
- 1.5-2 liters vegetable or sunflower oil
Instructions
Step 1 – Desalt the cod
- Rinse the salted cod under cold running water.
- Then place it in a large container and cover with cold water. Keep skin side up and refrigerate.
- Change the water:- evwry 4 hours for the first 12 hours- every 6–8 hours for the next 24–36 hours
- Total soaking time should be 36–48 hours depending on thickness.
- Before proceeding, taste a small piece from the thickest part. It should be mildly salty, not sharp.
Step 2 – Prepare and portion
- Remove the cod from water and pat completely dry.
- Cut into evenly sized portions, approximately 100 g (3–4 oz) each. Consistent sizing ensures even cooking.
- Let the pieces rest in the refrigerator for 30–60 minutes to firm up.
Step 3 – Build the batter
- In a bowl, combine flour, salt, and baking powder.
- Gradually add very cold water while mixing lightly. Do not overmix; the batter should remain slightly lumpy.
- Add olive oil if using, then drop in 1–2 ice cubes to keep the batter cold.
- Let the batter rest for 10–15 minutes.
Step 4 – Pre-coat the cod
- Ensure cod is dry, lightly dust each piece of cod with flour. Shake off any excess.
- This creates a base layer and allows the batter to adhere evenly.
Step 5 – Heat the oil
- Heat oil to 180°C / 356°F.
- Maintain a depth of about 3–4 cm (1½ inches). Stable temperature is essential for a crisp result.
Step 6 – Coat and place
- Dip each piece into the batter and allow excess to drip for 2–3 seconds.
- Lower the cod gently into the oil. Hold it partially submerged for a few seconds before releasing.
- This step allows the batter to set and prevents sticking.
Step 7 – Fry
- Fry in small batches, 3–4 pieces at a time.
- Do not move immediately. Allow the crust to form before turning.
- Cook for 4–5 minutes until golden and crisp.
Step 8 – Drain and serve
- Remove with a spider or slotted spoon.
- Hold briefly over the oil, then transfer to paper towels.
- Serve immediately with lemon and skordalia.
Notes
Tips
- Always keep the batter cold
- Do not overmix — slight lumps improve texture
- Dry the cod thoroughly before flouring
- Control oil temperature carefully
- Avoid overcrowding