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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak your cod in water overnight, maybe even two nights depending on how big and thick it is. Replace water often. | 2. When your cod is desalinated, shred it with your hands or with a fork. | 3. In a separate bowl, mix flour and beer, making a thick, slushy batter. I didn't specify any amounts because that depends on the amount of fish you have. | 4. Now, throw your fish shreds into the batter and mix. | 5. In a large skillet, heat some corn oil (fill about halfway full) on high heat. | 6. Plop in a few large spoonfuls of the batter into the oil. Don't put the spoonfuls too close to each other in the skillet- you want separate fritters, not conjoined ones. Turn them over after one side is done. | 7. Let them turn golden brown and drain on paper towels. | 8. EAT WITH SCORDALIA AND BEETS! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cod fish fillet	1			25.2167	0.0	5.61	0.1417
flour				-	-	-	-
beer				-	-	-	-
corn oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.