Greek · Dinner
Crispy Fried Cod with Garlic Potato Sauce
Bakaliaros Skordalia
Crisp battered salt cod fillets served alongside a thick garlic and potato skordalia, a Greek Easter Friday classic.
$$
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
32gFat
38gCarbs
1gSugar
3gFiber
780mgSodium
55mgChol
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Instructions
1
Prep
Soak salt cod 24 hours, changing water 3 times, drain and pat dry. Peel potatoes, cut into chunks. Mince 4 garlic cloves. Whisk together 80g flour, 0.5 tsp baking powder, 0.25 tsp salt in a bowl. Add 120ml ice-cold sparkling water, whisk briefly until smooth batter forms—do not overmix.
2
Boil
Add potatoes to salted water, bring to boil over high heat, simmer 15–18 minutes until completely tender and a fork pierces easily. Drain thoroughly.
3
Build
Mash hot potatoes until very smooth. Beat in minced garlic, 4 tbsp extra virgin olive oil, and 2 tbsp red wine vinegar until thick and emulsified. Season with 0.5 tsp salt, cover, set aside at room temperature.
4
Fry
Heat 500ml sunflower oil to 180°C in a deep pan over high heat. Cut cod into 4 even pieces. Dip each in batter, let excess drip off, lower carefully into hot oil. Fry 4–5 minutes per side in batches until batter is deeply golden and crisp. Drain on kitchen paper, season immediately with salt.
5
Plate
Arrange fried cod on a plate alongside a generous portion of skordalia. Serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14 oz) salt cod fillets
- 80g (2.8 oz) plain flour
- 120ml (1/2 cup) sparkling water
- 0.5 tsp baking powder
- 0.25 tsp sea salt
- 500ml (2 cup) sunflower oil
- 300g (10.6 oz) waxy potatoes
- 4 garlic cloves
- 60ml (1/4 cup) extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 lemon