Bakaliaros Skordalia: Fried Cod with Garlic Dip

Name: Bakaliaros Skordalia: Fried Cod with Garlic Dip
Cuisine: Greek
Ingredients: 800g (1.75 lb) dried salt cod (bakaliaros), cut into serving pieces; 200g (1 2/3 cups) all-purpose flour, divided; 1 tsp baking powder; 240ml (1 cup) cold sparkling water or beer; 1/2 tsp salt (only if needed, after desalting); Freshly ground black pepper, to taste; Vegetable oil, for frying; 1 batch Skordalia (see the separate recipe), for serving; Lemon wedges, for serving

Grdir Editorial — 3 September 2026

Bakaliaros skordalia is a traditional Greek dish of battered, fried salt cod accompanied by skordalia, a thick, garlicky purée. It is a familiar presence on taverna menus and is particularly associated with the feast of the Annunciation on March 25th, Greece's Independence Day, and with Palm Sunday, when the Orthodox Lenten calendar allows fish but not meat. Because the salt cod must be desalted by soaking before cooking, it is an unhurried preparation that rewards patience. The fish is fried in a light batter until golden and crisp, then served with the sharp dip, whose pungency balances the oiliness of the fish. This pairing remains popular during Lent and throughout the year.

Ingredients

800g (1.75 lb) dried salt cod (bakaliaros), cut into serving pieces
200g (1 2/3 cups) all-purpose flour, divided
1 tsp baking powder
240ml (1 cup) cold sparkling water or beer
1/2 tsp salt (only if needed, after desalting)
Freshly ground black pepper, to taste
Vegetable oil, for frying
1 batch Skordalia (see the separate recipe), for serving
Lemon wedges, for serving

Instructions

Soak the salt cod in a large bowl of cold water in the refrigerator for 24-48 hours, changing the water 3-4 times, until the excess salt is drawn out; taste a small piece to check.
Pat the desalted cod pieces dry with paper towels.
Whisk together 150g of the flour, the baking powder, and the cold sparkling water (or beer) until you have a smooth, thick batter; season with black pepper (add salt only if the fish still tastes bland after soaking).
Dredge each piece of cod lightly in the remaining flour, shaking off the excess, then dip into the batter, coating fully.
Heat about 4cm (1.5 inches) of vegetable oil in a deep, heavy pan to 180°C (350°F).
Fry the battered cod pieces in batches for 4-6 minutes, turning once, until golden brown and crisp; avoid overcrowding the pan.
Drain on paper towels and serve immediately, hot, with a generous spoonful of skordalia and lemon wedges on the side.