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Bakaliaros skordalia

Bakaliaros skordalia

Bakaliaros skordalia recipe

On the 25th of March, Greeks have a double celebration. We celebrate the Greek Independence and The Annunciation (Evangelismos) of Virgin Mary.
The traditional dish of this day is Bakaliaros skordalia.


  • 1kg of salt cod

For the batter

  • 300 ml beer
  • 2 cups of all purpose flour
  • 1 egg white (beaten into meringue)
  • 1 handful of parsley, chopped
  • 3/4 cup of water

For the skordalia (Garlic mash)

  • 3 large potatoes(boiled)
  • 1 cup shelled walnuts
  • 6 cloves garlic, peeled
  • 1/2 cup Mavroudis extra-virgin olive oil
  • 1/2 tsp salt, plus more to taste
  • 3 tbsp white vinegar




  • STEP 1
    The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!


  • STEP 2
    Remove the skin and any bones from the cod and discard. Flake the cod.


  • STEP 3
    In a bowl place the flour, parsley, beer and mix. Add the water gradually until the batter is thick. With a spoon mix in the meringue. Refrigerate for at least an hour before battering fish.


  • STEP 4
    Mix the cod with the batter.


  • STEP 5
    Heat the extra virgin olive oil in a large frying pan.


  • STEP 6
    Spoon the battered cod mix and fry in batches until golden brown.


  • STEP 7
    Mash the potatoes with a fork. In a blender add the walnuts, garlic cloves, extra virgin olive oil and blend to a paste. Add to the mashed potatoes, season with salt add the vinegar and stir gently. (You can omit the walnuts if you prefer your skordalia plain)


  • STEP 8
    Serve the cod fritters with the garlic mash.
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