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Bakaliaros Skordalia

Serves 4 to 6 Entree seafood, Fish

Bakaliaros Skordalia

March 25th tables across Greece find themselves graced by Bakaliaros Skordalia, a dish that marries the humble salt cod with the garlicky embrace of skordalia. This tradition marks the Feast of the Annunciation, where olive oil flows freely, salt is gauged by a practiced hand, and lemon wedges wait patiently for their moment to shine. It's a time-honored ritual that brings families together, echoing the rhythms of Greek kitchens.

The dish offers a symphony of textures and flavors: the crisp, golden crust of the fried cod gives way to tender, flavorful flakes within, while the skordalia adds a pungent, creamy counterpoint. A squeeze of lemon enlivens each bite, cutting through the richness with a bright, tangy note. It's a culinary experience that speaks of comfort and celebration, whether enjoyed in bustling homes or quiet corners.

Ingredients

  • 800 gsalt cod — desalted
  • 100 gflour
  • for fryingolive oil
  • skordalia — to serve
  • lemon — to serve
  • to tastefine sea salt

Method

  1. Begin by soaking 800 g of salt cod in cold water for 24 to 48 hours, changing the water every 6 to 8 hours to remove excess salt. After soaking, pat the cod dry with paper towels to ensure a good sear during frying.
  2. In a shallow dish, spread 100 g of flour evenly. Dredge each piece of cod lightly in the flour, shaking off any excess. This will create a thin, crispy coating when fried.
  3. In a large frying pan, pour enough olive oil to cover the bottom by about 1 cm. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying.
  4. Carefully place the floured cod pieces into the hot oil, ensuring not to overcrowd the pan. Fry the cod for about 3 to 4 minutes on each side, until the exterior is golden brown and the fish is just opaque in the center. The fish should flake easily when tested with a fork.
  5. Once fried, transfer the cod to a plate lined with paper towels to drain any excess oil. Squeeze fresh lemon juice over the fish to enhance its flavor and add brightness.
  6. Prepare the skordalia according to your preferred recipe, ensuring it is smooth and creamy. Serve the fried cod immediately with a generous portion of skordalia on the side.
  7. Taste the dish and adjust with fine sea salt if necessary, keeping in mind that the salt cod may still impart some saltiness. Serve immediately while the fish is hot and the skordalia is fresh.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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