Introduction
Bakaliaros Skordalia is the traditional Greek dish synonymous with the celebration of the Annunciation on March 25th, which consistently falls during the Great Lent. The dish features salt cod that has been soaked for at least twenty-four hours to remove the salt, then dipped in a thick, bubbly beer batter and deep fried until it achieves a crisp, golden shell. It is always paired with skordalia, a potent and creamy garlic dip made from a base of either mashed potatoes or soaked bread combined with plenty of crushed garlic, extra virgin olive oil, and vinegar. The contrast between the hot, flaky white fish and the sharp, pungent kick of the cold garlic sauce creates one of the most beloved flavor profiles in Greek cuisine. Because fresh fish was historically difficult to transport to the mountainous interior of Greece, salt cod became the "fish of the mountain," allowing everyone to participate in the feast regardless of their proximity to the sea.
Ingredients
The Fish
1 kg salt cod (soaked for 24 to 48 hours, water changed frequently)
1 cup all-purpose flour (for dredging)
Vegetable oil for deep frying
The Beer Batter
1 cup all-purpose flour
1/2 cup cornstarch
330 ml chilled blonde beer
1 tsp baking powder
1/2 tsp salt
1/2 tsp sugar
2 tbsp ouzo (optional, for extra crunch)
The Skordalia (Garlic Dip)
500g potatoes, peeled and boiled
5 to 6 cloves garlic, mashed into a paste
1/2 cup extra virgin olive oil
3 tbsp red wine vinegar
Salt and white pepper to taste
The Finishing Touches
Lemon wedges for serving
Fresh parsley, finely chopped
A few Kalamata olives for the side
Preperation
Fish: Soak the salt cod in water for at least 24 to 48 hours, changing the water frequently to remove the excess salt.
Batter: Whisk together the flour, cornstarch, and cold sparkling water or beer until the consistency is thick enough to coat a spoon.
Potatoes: Boil the potatoes until tender, peel them while warm, and mash them thoroughly for the skordalia base.
Garlic: Crush the garlic cloves with a pinch of salt using a mortar and pestle until they form a smooth, pungent paste.
Emulsion: Measure out the extra virgin olive oil and white wine vinegar to gradually incorporate into the garlic and potato mixture.
Step by Step
The Fish: Soak dried salted cod in cold water for at least 24 to 48 hours, changing the water every few hours to remove the excess salt. Once desalted, pat the fish dry and cut it into serving-sized pieces.
The Batter: Whisk together flour, starch, a pinch of salt, and ice-cold sparkling water or beer until a thick, smooth consistency is reached. Let the batter rest in the refrigerator for 30 minutes to ensure a crispier crust.
The Skordalia: Boil peeled potatoes until soft, then mash them thoroughly. Combine the potatoes with several cloves of minced garlic, olive oil, and red wine vinegar, blending or pounding until the mixture is a thick, pungent paste.
The Frying: Heat a generous amount of vegetable oil in a deep pan. Dip each piece of cod into the cold batter, ensuring it is fully coated, and fry until the exterior is deep golden brown and crunchy.
Finishing: Drain the fried fish on paper towels for a moment to remove excess oil. Serve the hot, crispy cod alongside a generous dollop of the room-temperature garlic sauce and a few slices of fresh lemon.
Origin:
Pan-Hellenic
Diet
Contains Gluten
Equipment Needed:
Deep frying pan, Food processor or mortar and pestle.
Cultural History
Bakaliaros Skordalia is the centerpiece of the National Day festivities on March 25th, a dish that bridges religious observance with historic survival. The use of salt cod (bakaliaros) became widespread in the 15th century when it was introduced by European traders, providing a shelf-stable protein for mountain villages far from the coast. To balance the fish's saltiness, it is encased in a thick, beer-based batter and deep-fried until golden, then paired with skordalia, a potent, pungent garlic puree thickened with bread or potatoes. This combination represents a culinary defiance, turning humble, preserved ingredients into a bold and vigorous feast that celebrates the arrival of spring and the endurance of the Greek spirit.
Yiayias Secret
The secret to a perfectly crispy Bakaliaros is to ensure the salted cod is thoroughly desalted by soaking it for at least twenty four to forty eight hours, changing the water frequently. Before dipping the fish into the batter, pat it completely dry with paper towels; any lingering moisture will cause the coating to slide off during frying. Use ice cold sparkling water or beer in your batter to create a light, bubbly tempura effect that shatters upon impact.
For the Skordalia, the trick to a smooth and pungent dip is to mash the garlic with a pinch of salt into a fine paste before adding it to the base. If you are using potatoes, ensure they are passed through a ricer while still hot to avoid a gummy texture. Finally, use a high quality extra virgin olive oil and a splash of white wine vinegar to balance the bite of the garlic, creating a bold and creamy accompaniment that complements the salty crunch of the fish.
Substitution Notes
The Fish: If salt cod is unavailable, you can use fresh cod or haddock, though the texture will be flakier and the flavor less intense. Ensure you season fresh fish generously with salt before frying. For a different variety, hake or pollock are sturdy enough to handle the thick batter.
The Batter: While a simple flour and water batter is traditional, using sparkling water or chilled beer will create a much lighter, crispier crust. You can also substitute a portion of the flour with cornstarch to increase the crunch factor.
The Skordalia Base: This garlic dip can be made with either stale bread or boiled potatoes. Bread yields a lighter, more aerated dip, while potatoes provide a dense, creamy, and filling consistency. If you want a nut-forward version, blanched almonds or walnuts can be ground into the base.
The Garlic: For those who find raw garlic too sharp, you can use roasted garlic or blanch the raw cloves in boiling milk for a few minutes to mellow the heat. To achieve the traditional bite, use a mortar and pestle rather than a food processor to prevent the garlic from becoming bitter.
The Acid: Red wine vinegar provides the classic sharp tang for the Skordalia, but fresh lemon juice can be used for a brighter finish. If the dip is too thick, thin it with a little cold water or the cooking liquid from the potatoes.
Wine Pairings
Bakaliaros Skordalia is a powerful pairing of salty, crunchy beer-battered cod and a thick, pungent garlic puree that demands a wine capable of handling intense savory flavors.
White Wine (The Traditional Choice): A bone-dry, high-acid white is mandatory to cut through the oil of the fried fish and the heat of the raw garlic. A Santorini Assyrtiko is the ultimate partner for its saline finish and structural power, while a Rueda Verdejo or a Sauvignon Blanc offers the citrus punch needed to refresh the palate.
Red Wine: Red wine is generally avoided due to the garlic and fried fish, but a bone-dry Xinomavro Rosé can provide enough acidity and structure to compete with the heavy Skordalia without the tannins clashing with the salt.
The Contrast: A dry sparkling wine like a Cava or an Extra Brut Champagne offers a scrubbing carbonation that effectively cleanses the tongue of the creamy, garlic-heavy emulsion and prepares you for the next savory bite.
Storage Instructions
Refrigeration: Store the fried cod and the garlic dip in separate airtight containers in the refrigerator. The fish will last for up to 2 days, while the Skordalia can stay fresh for up to 4 to 5 days. Note that the garlic flavor in the Skordalia will intensify significantly over time.
Freezing (Cooked): Freezing is not recommended for this dish. The bread or potato base of the Skordalia will become watery and lose its emulsion, and the fried batter on the cod will become soggy and peel away from the fish once thawed.
Freezing (Unbaked): You can freeze the desalted, raw cod pieces (without batter) for up to 2 months. However, the batter should always be prepared fresh. Skordalia does not freeze well due to the starch content in the potatoes or bread.
Reheating: To crisp up the Bakaliaros, reheat the fish in an oven or air fryer at 200°C for about 5 to 8 minutes. Avoid the microwave as it will make the batter rubbery. Skordalia must be served at room temperature or cold; never reheat the dip, as it will oily and the texture will break.
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