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

Bakaliaros Skordalia is the national dish of Greek Independence day, Bakaliaros is a simple preparation of one of the tastiest of fish dishes anywhere (in my opinion). Pairing the light and crispy batter-fried codfish with the creamy Skordalia, the Greek garlic mashed potato dip, is a match made in heaven.

5 from 1 vote

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Course: Appetizer, Lunch, Main Course

Cuisine: Greek

Prep Time: 20

Cook Time: 20

Soaking Codfish: 1

Total Time: 1 40

Servings:

Author: My Hungry Traveler

Equipment

Medium bowl
Large bowl
Large skillet

Ingredients

2 lbs Salted cod fillets, skinless
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
2 cup Canola or vegetable oil

US Customary – Metric

Instructions

Prep – Remove any small bones from the dried salt cod. Cover with water and soak in the fridge 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, and beer. 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.