Cod fillet cut into small pieces. Carefully remove all bones if any. The fish used the rule of three P : salt and pepper, to acidify. Squeeze the lemon, sprinkle with salt and add fish spices.

Prepare a batter. To the eggs add the wine, saffron and flour. Tablespoons of flour should be with a slide. Saffron imparts a very beautiful dark-pink color and pleasant aroma. The dough should be as thick as sour cream. For reference: the saffron in Greece special treatment. The red Greek saffron is called "red gold of Greece". Greece grows saffron of the highest quality. Currently, in the area of Kozani town and the surrounding villages exist only in Greece the production of saffron (safora) in the territory covering around 300 hectares. Of these, 100 hectares of organic production.

Fish roll in chopped dill.

In a deep pan heat oil. Pieces of fish dip in batter and fry in hot oil. Ready fish to take out with a slotted spoon and spread on paper towel to glass the excess oil. The fish turns out tender and juicy, and the dough is very rich orange and delicious.