For desalting the cod
Cut the cod into thin slices and rinse with lots of water in order to remove the salt. In a bowl add plenty of water. Place the cod inside inside a colander with the skin placed on top and then place the collader in the bowl. The colander should not touch the bottom of the bowl. This will prevent the salt from sticking back to the fish. Place the colander with the fish and the water into the refrigerator. Change the water every 3 hours and continue changing it for 18-24 hours. After this procedure is over remove it from the water and dry it with paper towel. Flour the fish and remove the excess flour and place the floured pieces on a tray.

For the batter 
In a large bowl combine the flour, cornflower, baking powder, sugar, salt and  mix them all together. Gradually pour the beer and ouzo stirring with a whisk until you have a smooth, lump-free batter. Leave to rest for 30’ into the refrigerator. This is the secret  for a crispy battered fish.

Place the oil in large pot and heat it. Dip the pieces of fish, one at a time, into batter to evenly coat. Place the edge of fish into the hot oil, leave it for few seconds and then place the whole fish. This technique will prevent the fish from ending up at the bottom of the pot.  Deep-fry for 5-6 minutes or until crisp and golden. Continue with the rest the of pieces of fish. Transfer to a plate lined with paper towel. Serve with lemon slices and fresh parsley.