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Salted cod fritters with garlic mashed potatoes

Salted codfish fritters with garlic mashed potatoes

Salted cod fritters with garlic mashed potatoes is a traditional Greek recipe combining crunchy fritters with velvet garlic mashed potatoes.
Prep Time 1 d
Cook Time 30 mins
Course Main Course
Cuisine Greek, Mediterranean


  • 3pounds (1 ½ kg) salted cod or salted cod fillets, skinless
  • Flour for dredging
  • Olive oil for frying

The batter

  • 1 ¾cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 ⅓ cups 330ml beer, cold
  • Salt, pepper

The garlic mashed potatoes

  • 1 pound 1/2kg russet or baby potatoes, skins on
  • 1/2cup (120ml) olive oil
  • 2 tablespoons white wine vinegar
  • ½ lemon, the juice
  • 3-6 cloves garlic, minced
  • Salt, freshly ground pepper
  • Chopped spring onions for topping



  • Rinse the salted cod to remove salt, place in a bowl and cover with water. Place in the fridge. Drain and change the water every 4 hours for at least 24 hours before preparing. Taste to check the salt.*
  • Drain the cod and use paper towel to pat dry. Remove the skin and the bones (if any) and cut into even portions about 2 inches (5cm). Season with pepper and set aside.


  • Meanwhile, in a pot with salted water place the potatoes (skins on). Bring to a boil and then reduce to a simmer and cover. Boil until the potatoes are fork-tender.
  • Drain and allow the potatoes to cool. Remove the skin.
  • Pass through a potato ricer or a hand potato masher or a food mill. Add your minced garlic and mix with a fork. Pour gradually olive oil while stirring. Add lemon juice, white vinegar and season to taste. Cover with cling wrap and set aside.


  • In a bowl add all your dry ingredients and mix with a fork. Add gradually the beer and whisk until you get a thick batter. Add two ice cubes. Place the bowl into the fridge for at least 15 minutes. Stir 2-3 times.


  • In a small bowl with flour, dredge one fritter in the flour until completely coated. Shake gently to remove the excess flour. Dip the cod into the batter, coat it well and just let the excess batter drip off (don’t shake it).
  • In a deep frying pan heat the olive oil (about 2 inches deep) to high heat. Dip a teaspoon of batter to test the oil. It should be hot but not too hot to smoking or splattering.
  • Dip carefully the cod fillets in the batter. Fry in batches by adjusting the heat if necessary. Don’t overcrowd the pan. Fry both sides until golden brown, about 5-8 minutes for each fritter. The time depends on the fritter’s size. Place the fried fillets on a platter covered in paper towels.
  • Serve them hot with the garlic mashed potatoes. Add pepper and chopped spring onion, chives or parsley (optional).


NOTE 1: The cod is already cured (cooked), so it is edible. If it is too salty for your taste, give it more time.
NOTE 2: I like them cold as well even though they are a bit soggy.
Keyword Salted codfish fritters