|Easy to find during Lent: salt cod for sale at the grocer.|
March 25, which most often falls during Lent, is the celebration of the feast of the Annunciation.
|The Annunciation by Leonardo da Vinci can be seen at the Uffizi Gallery, Florence, Italy.|
For Greeks, this feast day coincides with Greek Independence Day. That's a big deal, therefore, the day is celebrated both with church services and with parades.
|March 25, Independence Day parade, Thessaloniki, Greece|
When dinner time rolls around, it's very traditional to serve, among other types of seafood, salt cod and skordalia. There are various recipes for skordalia, and I have some posted on this blog. This last March 25, when I made salt cod fritters, I served them with a skordalia of potatoes, capers, and almonds. The whole meal was very enjoyable, very traditional and thanks to the skordalia, it was garlicky! Here's my version of salt cod fritters:
1 and 1/2 pounds boneless, dry salted cod
1 cup of beer
1 cup all-purpose flour
about 2 cups oil for frying
1 egg, beaten
1 teaspoon baking powder
ground black pepper to taste
a dash of paprika (optional)
- Rinse the excess salt from the cod. Desalinate that baby as much as possible: place it in a large bowl covering it with cold water by several inches.
- Soak, refrigerated, for 24 hours, changing the water every four hours.
- When the water is drained for the last time pat the salt cod dry with paper towels.
- Using your hands, shred the salt cod finely and place into a large bowl.
- Mix the flour with the baking powder and black pepper. Add the paprika if using.
- Pour the beer into a small bowl and slowly whisk in the flour, whisking until no lumps remain.
- Stir the flour mixture into the shredded salt cod until well combined.
- Add the beaten egg and mix well.
- Heat the oil in a large, deep skillet over medium-high heat. When the oil is hot, working in batches, use a spoon to mould the fish into a flat round shape about two inches in diameter. Flattening the fritters will help them cook more evenly.
- Carefully slip the fritters into the oil. Do not overcrowd the pan because the temperature of the oil will drop and the fritters will get soggy.
- Cook, turning once, until golden brown, about 6 minutes. Drain on paper towels.
- Serve warm with caper and almond skordalia click here for that recipe).