Bakaliaros skordalia is a traditional Greek dish that combines salted codfish fritters with garlic mashed potatoes. The deliciousness of this simple plate comes from the unique flavor and texture of the codfish due to the salting procedure. A thin, crunchy crust outside and a sweet, creamy, and lightly fishy taste inside combined with velvet garlic mashed potatoes that adds a bright and contrasting pop. Forget all the fish fritters you’ve eaten till today and just do yourself a favor and go make them.

WHERE CAN I PURCHASE SALTED COD?

This kind of fish is easy to find in the Mediterranean countries but it could be more difficult overseas.

Visit your local Greek, Italian, Spanish delicatessen store and ask for salted codfish fillets because sometimes it is hiding behind the counter. Purchase the best piece of cod ideally from a center cut where the fish is thickest and most luscious.

I CANNOT FIND SALTED COD. CAN I STILL MAKE THIS RECIPE?

Yes, you can. If you cannot find codfish fillets, purchase haddock, flounder, halibut, or pollock and it will work pretty well. Of course, you won’t get the unique salty flavor from the cod but, hey, homemade fish fritters are always delicious and a perfect addition to your table.

ORIGINS OF SALTED COD

Not interested in Mediterranean Greek food history? No problem. Jump to Recipe

Fish is a staple meaning that it constitutes a dominant portion (5-6 portions weekly) of the Mediterranean way of eating. Well, you see a coastline of almost 16.000km is a constant provider of fresh fish and seafood.

What about people living on the mainland? Especially, those up in the mountains who didn’t have the luxury of enjoying fresh fish. The motorcar arrived in Greece after WWII and even then the national road network was in extremely crappy condition, if at all. Therefore, fishermen used to preserve their catch by salting and this procedure gave them enough time to transport and sell it beyond their land.

Salted codfish was imported mostly from the North Atlantic due to the lack of abundance in the Mediterranean Basin. It keeps its flavor and nutritional properties for a very long time and it was extremely convenient to stock a generous quantity just to spend the winter. Back then, no refrigerators, obviously. These are the main reasons why salted codfish was extremely well-known in Mediterranean countries.

From the French “Morue”, the Spanish “Bacalao”, the Italian “Baccalà”, the Portuguese “Bacalhau” and the Greek “Bakaliaros”, there is a huge variety of recipes according to the season, the local products, and the traditional cooking techniques.

In Greece, the consumption of salted codfish is traced all the way back to the 15^th century and it was a favorite staple for Greek cuisine. One of the most popular is this recipe called “Bakaliaros Skordalia”. Yeah, I know. It’s all Greek to you. Bakaliaros=codfish, skordalia=garlic mashed potatoes.

Bakaliaros skordalia is a traditional recipe that is mainly related to two important days (for religious and national reasons) of the year: firstly, the Feast of the Annunciation and the Greek Independence day, both occasions on the 25^th of March (double celebration) and secondly, Palm Sunday. Eating fish is prohibited during Greek Easter Fasting except for these two days and Greeks definitely know how to take deliciously advantage of these exceptions.

That being said, roll up your sleeves, and let’s cook that delicious fish the Greek way.

THE RECIPE

Simply put, soak the cod in water for 24 to 48 hours. Then this fish is coated in flour and batter, fried in olive oil, and served with garlic mashed potatoes.

It is an easy recipe and the only tricky part is the batter that has to stick evenly to the cod and form a thin, crunchy layer. The thinner the better. The perfect codfish fritter is crunchy on the outside and smooth, melting into your mouth inside. It sounds challenging but following my 2-3 tricks below you will nail it, for sure.

THE SALTED COD

The salted cod is soaked in water for at least 24 hours, preferably 48, before cooking. This is necessary to leach out the salt otherwise the cod will be too salty and most likely inedible. After 24 hours in the water, you may taste the fish and check its saltiness. Do not be afraid to taste a little piece because it isn’t completely raw. The salt has partially cooked the fish. So, taste some. If it is too salty for your taste then give it more soaking time.

Finally, don’t forget to change the water 3 times per day, especially at night.

THE BATTER

The most important step of the recipe. One ingredient is a little peculiar because I know that beer sounds ridiculous in a traditional Greek recipe. It is an addition that my mother tasted a few decades ago and I won't change it because it gives a thin, airy, and crunchy crust.

Now it’s time for the big trick. Keep in mind two words towards this recipe's success. Cold batter. The batter should be cold because that’s how it sticks evenly on the fish and it gives you a crunchy and not soggy crust. That being said, I add 2 ice cubes to the batter at the end and while I make the garlic mashed potatoes the batter’s temperature drops even more. That’s it. Simple as that!

FRYING THE CODFISH

Use olive oil. Do I have to explain why I use olive oil? Hello? Greek. Mediterranean food. Thank you. We need the olive oil hot before we place the coated codfish carefully into the hot oil. Don’t overcrowd the pan otherwise the fish will boil instead of frying. And I know that most of you hate soggy fritters.

THE GARLIC MASHED POTATOES

I will be honest here! If you like garlic this mashed potato recipe will stick to your brain forever. It is so easy to make and sooo good. If you are not the biggest fan of garlic, either add a little just for the fun of it or skip it altogether. Not that awesome “garlic kick" here but it is quite good even without the garlic.

Therefore, you may add as much garlic as you want. 3 gloves for 1 pound (½ kg) of potatoes are the right balance but, hey, this is my taste buds speaking here. So, adjust accordingly.

For those who cannot tolerate raw garlic but love its taste, make an additional step and roast the garlic before you mix it with the potatoes. You may also use garlic powder.

Cover leftovers with cling wrap and place in the fridge for up to 3-4 days.

MY SALTED CODFISH FRITTERS WITH GARLIC MASHED POTATOES ARE READY! NOW, WHAT?

Spread some chives or spring onion or parsley and serve them as hot as you can. Hot fritters are so delightful. The crust will get soggy more or less in one hour. Personally, I like it even with a soggy crust. Weird, I know but I find them so tasteful that I don’t care about the texture at all.

Serving it with an Assyrtico white wine is the perfect match. If you cannot find it anywhere don’t worry. A Sauvignon Blanc with zingy flavors will enhance the garlic mashed potatoes and take this dish to another level. Highly recommended.

I would serve it with this cabbage salad or this beet salad. The garlic mashed potatoes paired with pita bread is heaven!

If you make this recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and it keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your salted cod fritters and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.

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