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1
In a small bowl, mix 6 tablespoons of salt with the sugar.
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2
Spread half of the salt-sugar mixture on a large plate.
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3
Set the cod pieces on the plate and sprinkle the remaining salt mixture on top of them.
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4
Cover the cod pieces with another large plate and weight it down with a heavy can.
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5
Let the cod stand at room temperature for 30 minutes.
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6
Meanwhile, in a medium saucepan of boiling water, cook the potatoes until tender, about 15 minutes.
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7
Drain, reserving 3/4 cup of the cooking water.
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8
Pass the potatoes through a ricer into a large bowl.
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9
Using the flat side of a chef's knife, mash the garlic with a generous pinch of salt until a paste forms.
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10
Using an electric mixer, beat the potatoes with the garlic paste, olive oil, yogurt and 2 tablespoons of the vinegar.
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11
Gradually beat in about 1/2 cup of the reserved potato cooking water at low speed until a smooth, loose sauce forms, using more of the cooking water if necessary.
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12
Add the oregano and season lightly with salt and pepper.
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13
Rinse the salt cod and pat dry.
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14
Cut the cod into 1 1/2-inch pieces.
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15
In a large saucepan, heat 1 1/2 inches of vegetable oil to 350.
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16
In a medium bowl, whisk the flour with the ale, eggs, anise seeds and the remaining 1 tablespoon of white wine vinegar until smooth.
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17
Add the cod chunks and turn to coat thoroughly with batter.
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18
Fry the cod in 3 batches over high heat until golden and puffed, 3 to 4 minutes.
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19
Using a slotted spoon, transfer the fritters as they are done to paper towels to drain.
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20
Serve hot, with the skordalia.
