The 25th of March is a day of great significance for the Greek people. They celebrate the Greek Independence and The Annunciation of Virgin Mary. Thus, the traditional dish of that day is “Bakaliaros skordalia”, in other words, fried cod with garlicky mashed potatoes.

Serves: 5 Prep. time: 25′ Cooks in: 25′ Ready in: 50′


For the cod fritters
500 g skinless, boneless salt cod
2 egg yolks, beaten
1 cup béchamel sauce*
parsley, finely chopped
2 tbsp dried breadcrumbs
vegetable oil for frying

For coating
1 egg beaten with 1 tbsp water
dried breadcrumbs

For the skordalia
300 g potatoes, boiled, peeled
3 garlic cloves, mashed
2 tbsp vinegar
½ lemon, juiced
1 cup extra-virgin olive oil

Step 1
For the cod fritters: Place cod in a bowl in cold water to cover, for 2 to 3 days. Keep refrigerated and change water at least 4 times a day. Drain and place in a large pot with some water. Cook for 30 minutes until flakey. Drain and cool completely.

Step 2
In a bowl mix all ingredients well for the cod fritters. Keep refrigerated for 30 minutes. Shape fish croquettes or balls and place on a large plate.

Step 3
Place flour, egg and breadcrumbs in three separate bowls. Lightly coat croquettes in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat.

Step 4
Heat oil in a large nonstick frying pan over medium-high heat. Working in batches, fry croquettes until golden brown, about 3 minutes per side. Drain on kitchen paper.

Step 5
In the meantime prepare the skordalia: Mash potatoes in a mortar, add salt and garlic and work all ingredients until incorporated. Then add oil and vinegar, alternatively, working with the pestle at all times until you get a smooth puree.

Step 6
Serve cod fritters with the skordalia while warm.

* For the bechamel
Melt 2 tbsp butter in a heavy-bottomed saucepan on medium-high heat. Stir in 2 tbsp flour and cook, stirring constantly, until the paste cooks and bubbles, for about 2 minutes (don’t let it brown). Add 1 and 1/4 cups of heated milk continuing to stir as the sauce thickens. Bring to a boil and season with salt and pepper to taste. Cook fon another1-2 minutes on low heat and remove pan from heat. Cover with wax paper to prevent a skin from forming and allow to cool.

Photo: George Drakopoulos – Food styling: Tina Webb

Και η ελληνική συνταγή: Κροκέτες μπακαλιάρου με σκορδαλιά πατάτας