📝 About This Recipe
A cornerstone of Greek tradition, specifically celebrated during the Annunciation and Palm Sunday, this dish pairs ethereally crispy, beer-battered salt cod with a potent, creamy garlic and potato mash. The contrast between the hot, flaky white fish and the pungent, cooling Skordalia creates a sensory experience that defines the Mediterranean spirit. It is a rustic yet sophisticated masterpiece of texture and bold, honest flavors.
🥗 Ingredients
The Salt Cod
- 2 lbs Dried Salted Cod (boneless, skin-on or skinless, cut into serving portions)
- 1/2 cup All-purpose flour (for dredging)
- 3 cups Vegetable oil (for deep frying)
The Crispy Beer Batter
- 1.5 cups All-purpose flour (sifted)
- 330 ml Greek Beer (ice cold lager)
- 1 tablespoon Ouzo (optional, for extra crunch and aroma)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt (adjust based on fish saltiness)
- 2 tablespoons Cornstarch (for superior crispness)
Potato Skordalia (Garlic Purée)
- 1.5 lbs Starchy Potatoes (peeled and cubed)
- 6-8 pieces Garlic cloves (minced into a paste)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Red wine vinegar (or to taste)
- to taste Sea salt and White pepper
👨🍳 Instructions
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1
Begin by desalinating the cod: Rinse the salt off the fish under cold water. Place it in a large bowl of cold water and soak for 24 hours, changing the water every 4-6 hours. Keep it refrigerated during this process.
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2
After soaking, drain the cod and pat it extremely dry with paper towels. Cut into 3-inch rectangular pieces. This dryness is crucial for the batter to adhere.
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3
Prepare the Skordalia: Boil the cubed potatoes in salted water until very tender, about 15-20 minutes. Drain well.
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4
While the potatoes are hot, mash them thoroughly using a potato ricer or masher. Do not use a food processor or they will become gummy.
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5
In a mortar and pestle, crush the garlic with a pinch of salt until it forms a smooth paste. Stir this into the warm mashed potatoes.
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6
Slowly whisk in the olive oil and red wine vinegar alternately into the potatoes until the mixture is creamy and emulsified. Season with white pepper and more salt if needed. Set aside at room temperature.
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7
Make the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Slowly pour in the ice-cold beer and Ouzo, whisking gently until just combined. A few small lumps are fine; do not overmix.
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8
Heat the vegetable oil in a deep frying pan or Dutch oven to 350°F (180°C). The oil should be deep enough to submerge the fish halfway.
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9
Dredge each piece of cod lightly in the 1/2 cup of plain flour, shaking off any excess.
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10
Dip the floured fish into the beer batter, ensuring it is fully coated, then carefully drop into the hot oil. Fry in batches to avoid crowding the pan.
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11
Fry for 4-5 minutes per side, or until the crust is a deep golden brown and exceptionally crispy. Use a slotted spoon to transfer to a wire rack or paper towels to drain.
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12
Serve immediately while the fish is piping hot, accompanied by a generous dollop of Skordalia and fresh lemon wedges.
💡 Chef's Tips
Ensure the beer is ice-cold; the temperature shock between the cold batter and hot oil is what creates the airy, crispy bubbles. If the Skordalia is too thick, add a tablespoon of the potato boiling water to loosen it to your desired consistency. Never use a blender for potato-based Skordalia as it releases too much starch, resulting in a glue-like texture. If you are short on time, you can use fresh cod fillets, but the flavor will be less intense and traditional than salt cod. For a milder garlic flavor, you can confit the garlic in the olive oil before mashing it into the potatoes.
🍽️ Serving Suggestions
Serve with a side of boiled beets (pantzarosalata) dressed in olive oil and vinegar; the sweetness perfectly balances the garlic. A crisp, chilled Assyrtiko white wine from Santorini provides the perfect acidity to cut through the fried fish. Add a plate of steamed horta (wild greens) with plenty of lemon to provide a refreshing, bitter contrast. Serve with a bowl of Kalamata olives and crusty sourdough bread to soak up any leftover Skordalia.