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Bakaliaros skordalia
Battered salt cod with garlic dip
Bakaliáros skordaliá: crisp battered salt cod with garlicky potato dip, for 25 March
On 25 March, Greek Independence Day and the Annunciation, the Lenten fast is relaxed for fish, and families from Nafplio to Patras sit down to golden fritters of salt cod with a sharp, garlicky potato skordalia and a beetroot salad. Salt cod is soaked for a day or two to draw out the salt, then dipped in a light sparkling-water batter and fried until puffed and crackly. Common mistake: not soaking long enough — taste a flake; it should be pleasantly seasoned, not salty. Chef's tip: make the skordalia while the potatoes are hot, and pound or mash by hand; a blender turns it to glue.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the cod
- 1 ½ lb salt cod filletsthick pieces, soaked 24–48 hours (see step 1)
- 7 oz plain flour
- 2 tsp baking powder
- 1 ¼ cups ice-cold sparkling water
- 4 ¼ cups sunflower oilfor deep-frying
For the skordalia
- 1 ⅓ lb floury potatoespeeled, cut into chunks
- 5 cloves garlic
- ½ tsp salt
- ¾ cup extra virgin olive oil
- 3 tbsp white wine vinegar
- 1 lemon (optional)cut into wedges
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Method
0/6 doneStep 1: Soak 1 ½ lb salt cod fillets in plenty of cold water in the fridge for 24–48 hours, changing the water 3–4 times a day, until a flake tastes only mildly salty. Remove skin and bones and cut into 6 cm pieces. Pat very dry.
10 minStep 2: For the skordalia, boil 1 ⅓ lb floury potatoes in unsalted water until completely soft. Drain, keeping a cup of the water.
18 minStep 3: Pound 5 cloves garlic with ½ tsp salt in a mortar to a smooth paste. Add the hot potatoes and mash, then work in ¾ cup extra virgin olive oil and 3 tbsp white wine vinegar a little at a time, alternating, until smooth and creamy. Loosen with a little potato water. Taste: it should be fiercely garlicky and tangy.
Step 4: Whisk 7 oz plain flour and 2 tsp baking powder, then whisk in 1 ¼ cups ice-cold sparkling water to a thick, smooth batter, like double cream. Use straight away.
Step 5: Heat 4 ¼ cups sunflower oil in a deep pan to 350°F. Dip the cod pieces in batter, let the excess drip off and fry a few at a time, turning, until puffed and golden and the fish inside is opaque and flakes easily.
5 minStep 6: Drain on kitchen paper and serve hot with the skordalia and 1 lemon wedges.
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 45 g
- Carbs
- 62 g
- Fat
- 33 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bakaliaros skordalia take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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