A Greek celebration almost always includes a national dish. On March 25, they celebrate two days, one religious (Greek Orthodox Annunciation day) and historical (Greek Independence day). The go-to national dish on this day is Bakaliaros Skordalia. Bakaliaros became popular in Greece long ago as dried salt cod could be eaten at anytime throughout the country without refrigeration.
Bakaliaros- Fried Codfish
- Medium bowl
- Large bowl
- Large skillet
- 2 lbs Salted cod fillets, skinless
- 1 tbsp Extra-virgin olive oil
- 1 tbsp Baking powder
- 1½ cup All-purpose flour
- ½ cup Cornstarch
- 12 oz Beer
- 1 cup Water
- 2 tsp Salt
- 1 tsp Paprika
- 1 tsp White pepper
- ½ cup Flour with pinch of salt (for dredging)
- 2 cup Canola or vegetable oil
- Prep – Remove any small bones from the dried salt cod. Cover with water and soak at least 24 hours before cooking, changing water 4-5 times.
- Make Batter – One hour before cooking, make and refrigerate the batter. In a bowl, combine flour, cornstarch, baking powder, salt, pepper, paprika, beer, extra-virgin olive oil, and lemon juice. Start mixing in enough water to create a thick batter. You may not need to use all of the water. Move to refrigerator.
- Cook Fish – Pat fish dry cut into bite sized pieces. Lightly dredge in flour, shake off any excess, and set aside on a plate. Heat a skillet to around 300°F (150°C) over medium-high heat with about 1-inch of canola oil on the bottom. In batches, coat fish in batter and fry on both sides until golden brown and crispy. Drain on paper towels. Serve with skordalia and a lemon wedge.