What is Bakaliaros skordalia? It’s fried salted cod with garlicky mashed potatoes. Fried salted cod fish is a very popular dish in Greece, especially on 25th March, the Greek National Independence day! You’ll surely enjoy this delicious combination!
Serves: 6 Preparation time: 40΄ + 48h soaking Cooks in: 40΄ Ready in: 1:20΄
1 kg salted cod fish, cut in 10cm pieces
vegetable oil for deep frying
For the batter:
2 cups all-purpose flour + extra for dredging
2 cups beer or club soda
1 tsp sugar
2 tbsp olive oil
a pinch of salt
freshly ground black pepper
For the skordalia:
5-10 garlic cloves (depending on how strong you want it)
1 kg potatoes, boiled, strained
1 cup extra-virgin olive oil
3 tbsp red wine vinegar
Soak salted cod fish in water for 48 hours before cooking, to leach out the salt. The water must be changed 4-5 times in a 48-hour period. This way the fish will not be salty and will become edible!
In a blender whizz potatoes until smooth. In a food processor whizz garlic with a bit of salt to a paste. Add half of olive oil and continue whizzing. Add garlic paste to potatoes and blend. Add the rest of the olive oil gradually, blending until oil is absorbed. Add 3 tbsp of red wine vinegar or more for taste and mix well. Season with more salt if necessary.
For the batter: In a bowl mix all ingredients well until smooth.
Into a deep frying pan, heat oil to high heat. Add some flour into a bowl. Take cod pieces, one at a time, and dredge into flour, shaking it to remove excess flour. Deep it into batter, remove and put slowly into the hot oil. Deep fry cod pieces flipping them until nicely coloured on all sides. Remove from the pan and place on kitchen paper to drain. Serve with traditional skordalia and boiled beetroots.