Main Course
Beer-Battered Cod with Skordalia (Bakaliaros Skordalia)
- Total timeTotal
- 1 hr
- ServingsServings
- 2
Bakaliaros skordalia, fried cod with garlic dip, is the dish Greeks eat on March 25, Independence Day. For this version I use fresh or frozen cod rather than desalted salt cod, for a lighter result.
Bakaliaros skordalia, fried cod with garlic dip, is the dish Greeks eat on March 25, Independence Day. For this version I use fresh or frozen cod rather than desalted salt cod, for a lighter result.
Fresh cod gives the best result. Otherwise, thaw the fillet in the fridge the day before and take it out a little before cooking, so it isn't wet.
The recipe
Beer-Battered Cod with Skordalia Recipe
Total time 1 hr · 2 servings
Ingredients
For the cod
For the skordalia
For the beer batter
Method
- Start with the batter, because it needs time to rest.
- In a large bowl, mix all the dry ingredients, then slowly pour in the beer, whisking constantly.
- When you have a smooth batter, cover the bowl with plastic wrap and put it in the fridge for 15–60 minutes.
Making the skordalia
- Fill a large bowl with water, add the bread and soak it for 5 minutes.
- Squeeze the bread very well and put it in a blender with all the other skordalia ingredients except the olive oil. Blend well.
- Finally, add the olive oil and blend until the skordalia is smooth.
Frying the cod
- Meanwhile, pat the cod fillet dry with paper towels, cut it into 3–4 cm cubes and season the pieces lightly with salt.
- In a deep frying pan or a medium pot, heat the oil to about 170°C.
- Take the batter out of the fridge and get ready to fry.
- Put plenty of flour in a bowl and lightly coat the cod pieces.
- Shake off the excess flour from each piece, dip it in the batter and lower it into the hot oil.
- Fry the cod for 4–6 minutes, depending on the thickness of the fish, until golden.
- TipDon’t move the cod pieces for the first 2 minutes, so the batter sets and stays intact.
- Lift them out with a slotted spoon and drain briefly on paper towels.
- Serve the fried cod with the skordalia and lemon wedges.
