{"id":66077,"date":"2025-10-08T13:31:26","date_gmt":"2025-10-08T13:31:26","guid":{"rendered":"https:\/\/travelshelper.com\/?p=66077"},"modified":"2026-02-28T20:24:20","modified_gmt":"2026-02-28T20:24:20","slug":"bacalhau-com-skordalia","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/pt\/world-of-food\/greece-national-food\/bakaliaros-skordalia\/","title":{"rendered":"Bacalhau empanado e molho de alho (Bakaliaros Skordalia)"},"content":{"rendered":"\t\t
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Bakali\u00e1ros skordali\u00e1 is a classic Greek dish synonymous with celebration and tradition. It features pieces of salt-cured cod (bakali\u00e1ros) that are desalted, dipped in a light beer batter and deep-fried to golden crispness, served alongside a creamy garlicky potato dip (skordali\u00e1). This pairing of crunchy fish and pungent dip is so beloved that it is traditionally eaten on March 25th (Greek Independence Day and a feast for the Annunciation). On that day during Lent, Greeks break their fast with fish, olive oil and wine, making Bakali\u00e1ros skordali\u00e1 the festive centerpiece of the table.<\/p>

The star of the dish is salt cod \u2013 cod that has been preserved in salt and dried. Before cooking, the cod must be soaked in water (often for 24-48 hours, changing the water periodically) to remove most of its salt. Once desalted, the cod is cut into portions and patted dry. These pieces are then lightly dipped into a batter made from flour, beer (or sparkling water), a touch of olive oil, and often a pinch of baking powder for extra lift. The beer batter puffs up in the hot oil, creating an airy, crackling shell around the fish. When fried, the cod becomes the most succulent fried fish imaginable: the batter crackles with each bite, while the interior flakes into soft, juicy white flesh.<\/p>

No piece of this meal is ordinary. The skordali\u00e1 dip (from the word skordo meaning \u201cgarlic\u201d) is equally remarkable. It starts with boiled potatoes (or bread soaked in water, depending on tradition) mashed together with a mountain of raw garlic, salt, and often lemon juice. The mixture is then emulsified with olive oil (and sometimes a beaten egg, although egg is often omitted during fasting). The result is a fluffy, pale spread that is intensely garlicky. Families use generous spoonfuls of skordali\u00e1 to top the fried cod or to dip bread into \u2013 the creamy garlic binds the plate together. The hot, crunchy cod and the cool, rich garlic dip are a perfect match of textures and flavors.<\/p>

When served, the platter often includes bright lemon wedges, sprigs of parsley, and perhaps a side of fried eggplant or zucchini. The meal is hearty and rooted in community; at gatherings, the cod is piled high and shared by all. Despite its simple components, Bakali\u00e1ros skordali\u00e1 feels celebratory \u2013 the air rings with laughter and conversation as plate after plate of battered cod and creamy dip is passed around. Every bite speaks of history: the resilience of a people who made ends meet with preserved fish, and the joy of a nation feasting at the first break in the fast.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Battered Cod & Garlic Dip (Bakali\u00e1ros Skordali\u00e1)<\/h2>Recipe by Travel S Helper<\/span>Course: Main<\/mark><\/span>Cuisine: Greek<\/mark><\/span>Difficulty: Moderate<\/mark><\/span><\/div>
<\/span>Servings<\/span>

6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

24<\/p>hours<\/span><\/div>

<\/span>Cooking time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

780<\/p>kcal<\/span><\/div><\/div><\/div>

Bakali\u00e1ros skordali\u00e1 combines crispy fried salt cod with a creamy garlic-potato dip. First, salt-cod fillets are soaked in water for 1\u20132 days to remove excess salt. The cod is then patted dry, dipped in a light batter made of flour, beer, and baking powder, and deep-fried until golden and flaky. Meanwhile, the skordali\u00e1 is prepared by mashing boiled potatoes with raw garlic, salt, and lemon juice, then whisking in olive oil (or beaten egg) until creamy. To serve, arrange the battered cod on a platter alongside the skordali\u00e1; diners usually squeeze lemon over the cod and spoon skordali\u00e1 on top. This hearty, festive recipe is a true Greek classic, perfect for communal celebrations.<\/p>

Ingredients<\/h3>
  • For the cod<\/strong><\/li>
  • <\/span>

    1.5\u20132 kg salted cod fillet<\/strong> (bakali\u00e1ros): soaked in water (see note below), drained and cut into serving-size portions<\/p><\/span><\/div><\/li>

  • <\/span>

    Flour for dredging:<\/strong> about 1 1\/2 cups all-purpose flour, plus extra for dusting<\/p><\/span><\/div><\/li>

  • <\/span>

    1\/2 cup corn starch (cornflour):<\/strong> produces a lighter, crisper batter (optional)<\/p><\/span><\/div><\/li>

  • <\/span>

    Salt & white pepper:<\/strong> to season (the cod is already salted, so use sparingly)<\/p><\/span><\/div><\/li>

  • <\/span>

    Beer or sparkling water:<\/strong> about 1 1\/2 cups (cold; beer adds flavor, but water works)<\/p><\/span><\/div><\/li>

  • <\/span>

    Olive oil:<\/strong> 2 Tbsp for batter, plus more for deep frying<\/p><\/span><\/div><\/li>

  • <\/span>

    2 Tbsp baking powder:<\/strong> (optional; makes the batter very light)<\/p><\/span><\/div><\/li>

  • <\/span>

    Fresh lemon wedges:<\/strong> for serving<\/p><\/span><\/div><\/li>

  • For the skordali\u00e1 (garlic dip)<\/strong><\/li>
  • <\/span>

    2 lbs (about 1 kg) potatoes:<\/strong> peeled and cubed (or replace half of this with 4\u20135 slices of stale bread soaked and squeezed)<\/p><\/span><\/div><\/li>

  • <\/span>

    8\u201310 garlic cloves:<\/strong> finely minced or grated (adjust by taste)<\/p><\/span><\/div><\/li>

  • <\/span>

    1\/2 cup extra-virgin olive oil<\/strong> (or a mix of olive oil and a beaten egg yolk for richness)<\/p><\/span><\/div><\/li>

  • <\/span>

    2 Tbsp fresh lemon juice:<\/strong> (approximately 1 lemon)<\/p><\/span><\/div><\/li>

  • <\/span>

    Salt:<\/strong> to taste (careful, since the cod will be salty)<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Desalt and boil the cod.<\/strong> Drain soaked cod and cut into large chunks. Pat dry and season lightly with white pepper (little or no salt since it\u2019s cured). In a large pot, cover the cod with water, add a bay leaf or two (optional), and bring to a gentle boil. Simmer for 5\u201310 minutes until the cod flakes easily. Remove the cod and let it cool slightly, then pat dry again.<\/p><\/li>

    • Mix the fish batter.<\/strong> In a bowl, whisk together about 1 1\/2 cups flour, corn starch (if using), baking powder, and a pinch of salt. Gradually whisk in cold beer (or water) and 2 Tbsp olive oil, just until you have a smooth batter coating (it should be somewhat thin but cling to the fish). Adjust thickness with a little more flour or liquid if needed.<\/p><\/li>

    • Heat the oil.<\/strong> Pour enough olive oil (or neutral oil) into a deep frying pan or pot to come halfway up the sides of the cod pieces (about 1\u20132 inches deep). Heat oil over medium-high heat to about 350\u00b0F (175\u00b0C).<\/p><\/li>

    • Coat and fry the cod.<\/strong> One by one, dredge each cod piece briefly in a little extra flour (this helps batter adhere), then dip into the beer batter to coat. Carefully lower into the hot oil. Fry 3\u20134 minutes per side, or until the batter is puffed and golden brown. Work in batches so you don\u2019t crowd the pan. Transfer fried cod to a paper-towel-lined plate to drain. The fish should be juicy and flaky inside.<\/p><\/li>

    • Make the skordali\u00e1.<\/strong> While the cod fries, boil the potato cubes until very tender. Drain and mash the potatoes finely. Stir in minced garlic, lemon juice, and a pinch of salt. Gradually stream in the olive oil (and\/or egg yolk, if using) while stirring vigorously to emulsify. The mixture should become light and creamy \u2013 taste and adjust salt, lemon, or garlic as desired.<\/p><\/li>

    • On a large platter, arrange the fried cod pieces next to a bowl or mound of skordali\u00e1. Sprinkle the cod with a little oregano or chopped parsley. Squeeze lemon juice over the cod just before eating. Diners traditionally eat a bite of cod slathered with the garlicky dip. Serve immediately while the cod is hot and crisp.<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • Serving Suggestions & Pairings: Bakali\u00e1ros skordali\u00e1 is traditionally served on Greek Lent days or festive occasions. Serve the battered cod hot and crispy on a platter, with the skordali\u00e1 in a separate bowl or spread underneath. Lemon wedges are essential \u2013 a squeeze of bright lemon juice cuts through the richness. A side salad of ripe tomatoes or simple greens provides freshness. For drinks, a robust white wine (like Retsina or Assyrtiko) or ouzo is customary. Olives and feta cheese on the side make a complete Greek spread.<\/li>
      • Storage & Reheating: This dish is best enjoyed fresh. The fried cod will lose its crispness upon standing, and the skordali\u00e1 becomes denser over time. Refrigerate leftovers separately: cod in one container, skordali\u00e1 in another. Reheat cod briefly under a broiler or hot oven to re-crisp the coating. The skordali\u00e1 can be gently warmed, but it may lose some emulsion; stirring in a little warm broth or water can revive its texture. Consume within 1\u20132 days.<\/li>
      • Variations & Substitutions: For a gluten-free version, coat the cod in cornstarch and rice flour instead of wheat flour, and check that your beer is GF. If you\u2019re not fasting, you can whisk the cod in egg for an extra light batter. Alternatively, bake the battered cod pieces on a sheet in a very hot oven for a lighter finish. For the dip, some recipes use soaked bread or add a raw egg yolk for a silkier skordali\u00e1 (omit eggs if observing fast). You can also add herbs like dill or mint to the dip for a different twist. A pinch of cayenne in the batter adds subtle heat.<\/li>
      • Chef\u2019s Tips: Thoroughly soak and rinse salted cod to remove excess salt; taste a small flake to ensure it\u2019s palatable before frying. Fry in very hot oil for a short time \u2013 overcooked cod becomes tough. Don\u2019t overmix the batter; a few lumps are okay. When whisking the skordali\u00e1, use a fork or whisk in a circular motion while pouring the oil slowly \u2013 similar to making mayo \u2013 so it emulsifies and turns fluffy. Adjust the garlic amount to your preference; remember it mellows a bit when mixed with potato.<\/li>
      • Optional Add-Ons: Shopping list: Lemons, fresh parsley, Greek-style beer (for authentic batter), and a good-quality extra-virgin olive oil. Make-ahead: The cod fillet can be soaked to desalinate a day in advance (keep it refrigerated, changing the water). Boil and mash the potatoes and even make the skordali\u00e1 dip a day ahead \u2013 its flavor actually deepens overnight (just warm it gently before serving).<\/li>
      • Equipment Needed -\nLarge pot (for soaking and briefly boiling the salt cod),\nFrying pan or deep-fryer (for the batter),\nMixing bowls (for the batter and for the dip),\nWhisk or fork (to mix batter and emulsify dip),\nSlotted spoon or tongs (for frying and turning cod),\nPotato masher or fork (for making the skordali\u00e1),\nServing platters and plates.<\/li><\/ul><\/div>