Bakaliaros Skordalia (Cod with Garlic Sauce): A Taste of Greece
Are you ready to dive into a delicious Greek dish? Bakaliaros Skordalia, or Cod with Garlic Sauce, is a fantastic meal that captures the heart of Greek cuisine. This recipe isn’t just tasty; it’s steeped in tradition and history. Every year, Greeks celebrate Bakaliaros on March 25th, a day of feasting that marks the Greek Independence Day. This dish is loved for its crunchy texture and flavorful garlic sauce, making it a favorite among families and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted cod | 1 lb (450 g) |
| All-purpose flour | 1 cup |
| Cold water | 1 cup |
| Baking powder | 1 teaspoon |
| Olive oil (for frying) | as needed |
| Garlic | 4-6 cloves |
| Potatoes (for skordalia) | 2 medium |
| Lemon juice | 2 tablespoons |
| Water (for skordalia) | ¼ cup |
| Salt & Pepper | to taste |
Tip: If you can’t find salted cod, you can use fresh cod or any white fish. Just adjust the cooking time!
Step-by-Step Instructions
- Prepare the Cod: Soak the salted cod in water for 24 hours. Change the water a couple of times to get rid of the salt.
- Make the Batter: In a bowl, mix flour, baking powder, and cold water until smooth. Let it sit while you prepare the cod.
- Cook the Cod: Drain the cod, pat it dry, then cut it into pieces. Dip each piece into the batter, making sure it’s fully coated.
- Fry the Cod: Heat olive oil in a frying pan over medium heat. Fry the cod pieces for about 4-5 minutes on each side or until golden brown. Remove and drain on a paper towel.
- Prepare the Skordalia: Boil the potatoes until soft. Mash them in a bowl. Then, add minced garlic, lemon juice, and water, stirring until creamy. Season with salt and pepper.
- Serve: Place the fried cod on a plate and serve alongside the skordalia. Enjoy your meal!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 400 | 20% |
| Protein | 22 g | 44% |
| Carbohydrates | 40 g | 14% |
| Fats | 18 g | 28% |
| Sodium | 600 mg | 26% |
| Fiber | 5 g | 20% |
Tips and Tricks
- Fresh Cod: If you’re using fresh cod, make sure to lightly season it with salt and pepper before frying.
- Garlic Lovers: Feel free to add more garlic to the skordalia for a stronger flavor!
- Crispier Fish: For extra crunch, double-dip the cod in batter before frying.
FAQs
What is Bakaliaros Skordalia?
Bakaliaros Skordalia is a traditional Greek dish made with fried cod and a garlicky potato dip known as skordalia.
When is Bakaliaros Skordalia typically served?
It is especially popular on March 25th, coinciding with Greek Independence Day.
Can I use fresh fish instead of salted cod?
Yes! You can use fresh cod or any white fish, just be sure to adjust cooking time accordingly.
How do I make skordalia smoother?
To achieve a creamy texture, ensure the potatoes are well-mashed and mix in enough water until you reach your desired consistency.
What can I serve with Bakaliaros Skordalia?
This dish pairs well with a simple salad or some crusty bread to soak up the delicious skordalia.
Can I make Bakaliaros Skordalia in advance?
Yes, you can prepare the skordalia in advance and store it in the fridge, but the fish is best when freshly fried.
Is this dish suitable for kids?
Absolutely! The flavors are mild and the fish is crispy, making it appealing for children.
Can I freeze Bakaliaros Skordalia?
Fried cod can be frozen, but for the best texture, it’s recommended to enjoy it fresh.
What is the best way to reheat leftover Bakaliaros Skordalia?
The best way to reheat is in an oven at 350°F (175°C) to keep the fish crispy.
How spicy is Bakaliaros Skordalia?
This dish is not spicy; it focuses on the flavors of garlic and the fish.
Now that you’re ready to try making Bakaliaros Skordalia, enjoy your cooking adventure and savor the flavors of Greece!
