A. Preparation of codfish

1. To defrost the codfish, put the fillets in a large bowl, cover them with plenty of cold water and after you put a transparent film, place them in a cool place or in the refrigerator. Change the water 5-6 times a day and try a piece after a day and a half. If it satisfies you with salt, it’s ready. Take it out, drain it and put it in the fridge until you fry it. If it is still salty, continue the process for another 8-12 hours.

2. When you are satisfied with the salt,remove the skin with a knife. You start with great care to cut the meat of the codfish piece by piece, removing all the bones and placing it in another bowl, carefully checking again and again that there is not even a bone. When all the meat is collected in the bowl, mash gently to make it perfectly pliable.Τhen shape it into small balls of 3 cm diameter.

B. Mash Tempoura

3. Half an hour before you make the mash put the beer in the freezer.Mix and stir in a bowl the flour, corn flour, baking powder and the spices you will use.

4. In another bowl bit  the egg yolk with a wire, add 1/3 of the beer, continuing beating for half a minute.

5. Then pour the liquid into the flour and beat lightly with the whisk, adding gradually the rest of the beer.Leave the mash to rest for at least 10 minutes before using.

C. Frying

6. Put the oil in Fest’s potato fryer to burn in a medium heat.Add the codfish meatballs one by one, after dunking them in the mash. Fry them for  about 4-5 minutes, over medium heat. Be sure to lift them with the basket so that they are well gilded on both sides. Drain the codfish meatballs by using the basket of the non-stick potato fryer.

Enjoy it with with garlic sauce or with mayonnaise.

Source: Caruso.gr