Preparation time: 50 minutes + 8 hours soaking Total cooking time: 55 minutes
ingredients
makes 24
13 ounce dried salt cod or bacalao (see Note)
1/2 pound floury potatoes, unpeeled
1 small brown pickling onion, grated
2 tablespoons chopped fresh flat-leaf parsley
1 egg, lightly beaten oil, for deep-frying Skordalia
1/2 pound floury potatoes, unpeeled
2 cloves garlic, crushed
1 tablespoon white wine vinegar
2 tablespoons olive oil
method
1. Remove the excess salt from the cod by placing in a large bowl, covering with cold water and leaving to soak for 8 — 12 hours, changing the water three times. Drain on crumpled paper towels.
2. To make the skordalia, boil or steam the potatoes until tender, peel and mash. Cool and add the garlic, vinegar and oil. Season with salt and cracked black pepper, mix well and set aside.
3. Put the cod in a pan, cover with water, bring to the boil, then reduce the heat and simmer for 15 minutes. Drain well and dry on paper towels. When cool enough to handle, remove the skin and bones from the cod and flake with your fingers into a bowl. Meanwhile, boil or steam the potatoes until tender, peel and mash well.
4. Add the mashed potato to the cod with the onion, parsley, egg and 1/2 teaspoon cracked pepper. Mix well with a wooden spoon to form a thick mixture. Taste before seasoning with salt.
5. Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Drop level tablespoons of the mixture into the oil and cook in batches for 2 - 3 minutes, or until well browned. Drain on crumpled paper towel. Serve hot with skordalia. NOTE: Dried bacalao or salted cod is available at delicatessens or fish markets. The skordalia can be made up to 4 days ahead and kept covered in the refrigerator until needed.
