Bakaliáros skordaliá combines crispy fried salt cod with a creamy garlic-potato dip. First, salt-cod fillets are soaked in water for 1–2 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 skordaliá 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 skordaliá; diners usually squeeze lemon over the cod and spoon skordaliá on top. This hearty, festive recipe is a true Greek classic, perfect for communal celebrations.
Bakaliáros skordaliá is a classic Greek dish synonymous with celebration and tradition. It features pieces of salt-cured cod (bakaliáros) that are desalted, dipped in a light beer batter and deep-fried to golden crispness, served alongside a creamy garlicky potato dip (skordaliá). 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 Bakaliáros skordaliá the festive centerpiece of the table.
The star of the dish is salt cod – 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.
No piece of this meal is ordinary. The skordaliá dip (from the word skordo meaning “garlic”) 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 skordaliá to top the fried cod or to dip bread into – 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.
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, Bakaliáros skordaliá feels celebratory – 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.
Drain soaked cod and cut into large chunks. Pat dry and season lightly with white pepper (little or no salt since it’s 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 5–10 minutes until the cod flakes easily. Remove the cod and let it cool slightly, then pat dry again.
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.
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 1–2 inches deep). Heat oil over medium-high heat to about 350°F (175°C).
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 3–4 minutes per side, or until the batter is puffed and golden brown. Work in batches so you don’t crowd the pan. Transfer fried cod to a paper-towel-lined plate to drain. The fish should be juicy and flaky inside.
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 – taste and adjust salt, lemon, or garlic as desired.
On a large platter, arrange the fried cod pieces next to a bowl or mound of skordaliá. 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.
| Calories | 780 kcal |
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