CookTheGreekWay

March 25th in Greece is more than just a national holiday — it’s a day filled with tradition, memories, and the aromas of home cooking. Although it falls during Lent, when fasting is observed, the Greek Orthodox Church allows the consumption of fish on this day. That’s why fried cod with skordalia has become the ultimate dish of the celebration.

Salted cod was historically accessible even in remote mountainous areas, as it could be preserved without refrigeration. Over time, it was paired with bold, rustic skordalia — a garlic-based dip — creating a dish that is simple, flavorful, and deeply rooted in Greek culinary heritage.

Today, crispy battered cod with creamy skordalia continues to bring families together around the table.

Traditional Greek Cod with Skordalia Recipe

Ingredients (Serves 4)

For the cod:

• 800 g salted cod (desalted)
• 1 cup all-purpose flour
• 1 cup beer or sparkling water
• 1 tsp baking powder
• Black pepper
• Oil for frying

For the skordalia:

• 4 medium potatoes
• 3–5 garlic cloves
• 1/2 cup olive oil
• 2–3 tbsp vinegar or lemon juice
• Salt

Preparation

Desalting the cod:

• Soak for 24–48 hours in water
• Change the water every 6–8 hours

Tip: Taste a small piece before cooking — it should be pleasantly salty, not overpowering.

Instructions

1. Batter

Mix flour, baking powder, and beer (or sparkling water) until you get a thick batter.

Pro tip: Let the batter rest in the fridge for 15 minutes.

2. Frying

• Pat the cod dry
• Dip into the batter
• Fry in hot oil until golden and crispy

Skordalia

• Boil and mash the potatoes
• Crush garlic with salt
• Add olive oil and vinegar/lemon juice
• Combine until smooth and creamy

Extra Tips (for perfect results)

• Oil should be very hot (around 180°C / 350°F)
• Cold batter = extra crispiness
• Don’t overdo the garlic — aim for balance
• Drain on paper towels after frying
• Add fresh lemon juice before serving

What to drink with it

• White wine: Assyrtiko or Moschofilero
• Retsina (a classic Greek pairing)
• Beer: Lager or Pilsner
• Tsipouro (without anise for a cleaner taste)

Nutritional Value (per serving – approx.)

• Calories: ~550–650 kcal
• Protein: ~30–35g
• Carbohydrates: ~45g
• Fat: ~25–30g

High in protein and omega-3 fatty acids, but also relatively high in calories due to frying.

FAQ

1. How long should I desalinate the cod?

24–48 hours, depending on thickness.

2. Can I bake it instead of frying?

Yes, but it won’t be as crispy.

3. Why isn’t my batter crispy?

The oil may not be hot enough, or the batter is too thin.

4. Can I make skordalia without potatoes?

Yes, you can use bread or walnuts (traditional variations).