| 1 | Cut the cod into 4-inch sections. |
| 2 | Place in a glass or earthenware bowl, cover with cold water, and soak overnight. |
| 3 | The next day, drain and discard the water. |
| 4 | Put the cod in a pot and cover with cold water. |
| 5 | Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon. |
| 6 | Remove the bones and the black skin. |
| 7 | in a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. |
| 8 | Dip the cod in batter and fry in hot oil (about ?inch deep) on both sides, then lower heat and cook until tender, turning once again. |
| 9 | Serve hot, with skordalia, which is cold or room temperature. |
| 10 | note: if the cod is excessively salty, change water 2 or 3 times during the soaking period. |
