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1
If using dry salt cod: Soak in water for 12 hours or overnight (in the refrigerator if the weather is warm), changing the water 4-6 times. Scrape off scales and remove visible bones, if any. If using frozen desalinated cod: Defrost and scrape off scales, if any. (Frozen steaks usually have no visible bones.)
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2
Make the Skorthalia ahead of time. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Sprinkle with pepper and mash.
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3
In the blender bowl of the food processor (or with a hand mixer), puree the potatoes and garlic until well mixed, about 30-45 seconds.
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4
Still pureeing, slowly add the olive oil and vinegar, alternating between them until the mixture is smooth. Skorthalia should be creamy and thick.
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5
If it gets too thick, add a little cold water (not more than 1/4 cup).
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6
When ready to cook, cut the fish into 1 1/2 to 2 inch slices.
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7
In a bowl, add the flour slowly to the water, stirring briskly with a wire whisk or fork until the flour has dissolved. The batter will be fairly thin.
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8
Dip the fish into the batter and fry in hot oil, about 6-10 minutes per side (depending on the thickness) until dark golden.
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9
Serve with one fourth of skorthalia garlic puree mixture per person.
