Salty cod, the most famous fish in the world, changed the diary of Europe, and became popular since the mid-15th century! Pickled with salt, it is preserved unchanged for months without losing its wonderful taste and nutritional value.
It is a Greek traditional fish-dish for the 25th of March, a national holiday, when we celebrate the liberation of Greece from the Ottoman Empire in 1821.
For cod:
For battering:
To prepare battering mix flour with some salt and add egg. Pour into the honey, vinegar and half a cup of water and whisk very well. Stir and leave for half an hour at ambient temperature.
Cut cod fillets into small pieces, flour them and dip them in the battering. Grease a frying pan with olive oil and fry the fish fillets little by little.When the cod is fried, put them on absorbent kitchen paper. Serve on a platter.
For the sauce mix petimezi or balsamic- honey vinegar with sesame seeds and pour on fried cod.
Tip
This recipe is also tasteful with sole fish.
“Robolla Cellar Selection” , a dry white wine from Robola variety. Robola is a Greek indigenous variety which used to be cultivated in the area of Ionian Islands centuries ago. The homeland of Robola all likelihood is Kefallinia island.
The Centillini΄s Winery Robola, made from ripe Robola grapes grown in the oldest vineyard, seems like a unique expression for the variety, full of sweet citrus and orange aromas with a touch of white pepper and limestone-soil mineral taste.
Add a crispy acidity and it matches perfectly with the salty and light greasiness of the fried cod.
The ideal Greek wine and food pairing.
