Crispy Greek Cod (Bakaliaros Skordalia)

[Updated 20/03/2025]

A traditional Greek dish enjoyed on March 25th, featuring golden-fried cod served with a bold garlic-potato puree Skordalia (Greek Garlic-Potato Puree). This simplified version uses fresh cod for ease and quick preparation.

Ingredients

·       4 cod fillets (200g each)

·       1 cup beer

·       1 cup flour (+ extra for coating)

·       1 tbsp corn flour

·       A pinch of salt

·       Oil for frying

Instructions

1. Prepare the batter: Mix the beer, flour, corn flour, and salt until smooth.
2. Coat the fish: Cut the cod into portions, pat dry, and lightly coat with flour.
3. Fry: Heat oil in a deep pan. Dip each fish piece into the batter and fry until golden and crispy. Drain on kitchen paper.
4. Serve: Enjoy hot with skordalia (garlic-potato puree)

Tips & Variations

Use salted cod (desalted for 24-48 hours) for a more authentic taste. Serve with lemon wedges and a Greek salad for a complete meal.