Skip to content

Fish, European

Fried salt cod with skordalia

Fried salt cod with skordalia is a traditional Greek dish for 4 people, ready in 60 minutes, medium difficulty, for €3.80 per serving. The desalted cod is fried in a light sparkling water batter and served with a punchy garlic mashed potato. Success depends on properly desalting the cod and frying it in oil that's hot enough.

Tonight we're doing it like Athens on March 25th, with fried salt cod and its skordalia, a garlicky mashed potato that smells amazing.

Fried salt cod with skordalia
Total time
1 h
Difficulty
Medium
Cost per person
€3.80
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall

Fried salt cod turns crisp on the outside and stays tender inside, thanks to a light batter made with sparkling water that lets the fish flavor come through. The skordalia served alongside is a mashed potato loaded with raw garlic, sharpened with vinegar and rounded out with olive oil. Sliced beets add a sweet, colorful note that balances the garlic punch.

This is a dish for a Sunday or a meal that breaks from routine, not really aimed at kids because of the strong raw garlic. It takes a bit of planning the day before to desalt the cod, but the actual cooking stays simple. It's a great choice for having friends over with something a little different.

The ingredients

4 people

Fish counter

  • Desalted salt cod 700 g

Pantry

  • Flouroften in the pantry 150 g
  • Sparkling wateroften in the pantry 20 cl
  • Frying oiloften in the pantry 50 cl
  • White vinegaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 800 g
  • Garlic 4 cloves
  • Cooked beets 4
  • Parsley 5 sprigs

Allergens Fish, Gluten

The step by step recipe

  1. Cook the peeled potatoes in water, then mash them with the crushed garlic, vinegar, olive oil, and salt.

    Mash them while still hot, once cold they turn elastic.

  2. Whisk the flour with the sparkling water, salt, and a bit of pepper to get a light batter.

    Let the batter rest 15 minutes, it will turn out crispier.

  3. Cut the cod into pieces, pat it dry, and coat it in the batter.

    Dry the cod with paper towels, the batter sticks better.

  4. Fry the pieces in hot oil until golden. 10 min

    The oil should be at 175°C, if it's too cool the batter turns greasy.

  5. Drain on paper towels. Serve with the skordalia and the beets sliced and drizzled with oil and vinegar.

    Eat right away, the batter loses its crispness within minutes.

Our tips to get it right

  • Taste a piece of cod before cooking it, if it's still too salty, let it soak a few more hours.
  • Fry the cod in batches without crowding the pan, otherwise the oil temperature drops and the batter soaks up too much grease.
  • Make the skordalia right before serving, it loses some of its raw garlic punch if it sits too long.

The variations

  • Swap the salt cod for fresh cod lightly salted the day before, the result is milder but just as crispy.
  • For a vegetarian version, serve the skordalia with fried vegetables, like sliced zucchini or eggplant, instead of fish.
  • To save time, buy pre desalted salt cod at the fish counter and cut the batter's resting time down to 5 minutes.

What to serve it with

  • A glass of dry Greek white wine
  • Black olives as a starter
  • A tomato and cucumber salad

Storage

Fried cod is best eaten the same day, it loses its crispness within a few hours. The skordalia keeps for 2 days in the fridge in a sealed container, it doesn't freeze well because of the potato. Reheat the cod in a hot oven for a few minutes rather than the microwave to keep it from getting soggy.

Questions about this dish

Can you make the skordalia ahead of time?

You can make it 2 hours ahead and keep it covered in the fridge. Take it out a bit before serving so it's not too cold.

What kind of salt cod should you use for this recipe?

Choose thick salted cod fillets, they hold up better during cooking. Avoid thin pieces, which tend to fall apart while frying.

Can you replace the white vinegar in the skordalia?

Yes, a splash of lemon juice works very well instead of vinegar. It gives a slightly rounder acidity.

How do you know if the frying oil is hot enough?

Drop in a small bit of batter, if it sizzles and rises right away, the oil is ready. Without a thermometer, this is the most reliable sign.

How long does it take to make fried salt cod with skordalia?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in fried salt cod with skordalia?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does fried salt cod with skordalia cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

European Cuisines

See all

Recipes with raw garlic

See all