Ingredients:
1-2 kg cod fillets (dry salted cod can be purchased at any major Greek delicatessen)
oil (for frying)
350 ml can of beer, chilled
plain flour
a pinch of salt
Method:
1. Cut the cod across each fillet.
2. Place the fillets in a large non-reactive pot and fill it with cold water so that the fish pieces are completely submerged.
3. You should do this at least 24 hours before frying your cod.
4. Change the water three to four times. This will release all the excess salt and plump up the cod, which rehydrates.
5. Taste to check the saltiness of the fillets. If you are happy, pour out the water and pat the pieces dry.
6. To prepare the batter, pour the beer into a stainless-steel bowl and, using chopsticks, mix in enough flour to make a batter similar to pancake batter. Do not overwork it. Let the beer batter sit in the fridge.
7. In a freezer bag, half filled with flour, add the cod fillets and shake until coated.
8. Take your batter out of the fridge. Add ice cubes. The colder the batter is, the crispier the cod will turn out.
9. Heat your oil.
10. Dip your floured cod fillets into the batter and fry them in the hot oil until golden. Take one piece out and check to ensure the fish has cooked. If you find that the fillets are becoming golden too quickly, reduce the temperature of the oil.
11. Once cooked, drain the fillets on paper towels.
12. Prepare your fish in a platter. Serve it with skorthalia (garlic dip) and a salad of your choice or horta (leafy green vegetables).