Greek Main Courses
Bakaliaros Skordalia Recipe (Fried Salt Cod with Garlic Dip)
Μπακαλιάρος σκορδαλιά bah-kah-lee-AH-ros skor-dah-lee-AH · Bakaliaros skordalia
Photo: Μπακαλιάρος - Σκορδαλιά (4463505646).jpg by Klearchos Kapoutsis from Santorini, Greece, CC BY 2.0. Placeholder until original photography is shot.
In short
Bakaliaros skordalia is a Greek dish of salt cod, soaked to remove excess salt, fried in a light batter until crisp, and served with skordalia, a garlic and potato dip. It is the traditional meal eaten on March 25th, Greek Independence Day, which falls during Lent.
This is one of the most specifically dated dishes in Greek cooking: bakaliaros skordalia is eaten overwhelmingly on March 25th, Greek Independence Day, which happens to fall within the Lenten fast. Fish that has been salted and dried, rather than fresh, is permitted under stricter fasting rules, which is exactly why salt cod rather than any fresh fish became the fish of this particular day.
The cod itself needs real advance planning, since dried salt cod must be soaked in several changes of water over a day or two to draw out the curing salt before it is fit to fry. Plan for that timeline rather than treating this as a same-day dish.
Skordalia, the punchy garlic and potato dip, is not an optional side here, it is half of what makes the dish what it is. See the dedicated skordalia recipe for full detail on getting that part right, since both halves deserve equal attention.
Key preparation steps
- Soak dried salt cod for 24 to 48 hours, changing the water regularly.
- Pat completely dry and cut into portion-sized pieces.
- Fry in a light, cold beer or soda water batter until golden and crisp.
- Serve immediately alongside skordalia and lemon.
Soaking the salt cod properly
Dried, heavily salted cod needs to soak, skin side up, in a large bowl of cold water in the fridge for 24 to 48 hours, with the water changed at least four times over that period. This is not a step that can be rushed, since the goal is drawing the curing salt out gradually rather than simply softening the fish.
Taste a small piece after 24 hours. If it is still noticeably salty, keep soaking and changing the water until it tastes like well-seasoned fresh fish rather than cured fish.
Fresh, unsalted cod or another firm white fish, simply seasoned before battering, is a reasonable substitute if genuine dried salt cod is not available, though it changes the dish from its traditional form.
The batter
A light batter made with cold beer or sparkling water rather than flat still water gives a noticeably crisper, lighter crust, since the carbonation adds lift as it fries. Keep the batter cold right up until it goes into the hot oil, which helps it crisp rather than turn heavy.
Dry the soaked fish thoroughly with kitchen paper before dipping it in the batter. Any surface moisture stops the batter adhering properly and can cause dangerous spitting in the hot oil.
Frying and serving
Fry in oil at a genuine 180C, checked with a thermometer if you have one, in batches so the oil temperature does not drop. The fish is done once the batter is deeply golden and the fish itself flakes easily, usually four to five minutes per batch depending on thickness.
Serve immediately, while the batter is still audibly crisp, with a generous spoonful of skordalia alongside and lemon wedges at the table. This is not a dish that waits well once fried.
Tips from my kitchen
Do not rush the soak
Twenty four to forty eight hours with regular water changes is what draws out the curing salt properly. Taste a piece before frying to check.
Dry the fish thoroughly before battering
Surface moisture stops the batter sticking and can cause dangerous spitting in the hot oil.
Keep the batter cold
A cold batter going into hot oil is what gives the lightest, crispest crust.
Bakaliaros Skordalia Recipe (Fried Salt Cod with Garlic Dip)
Μπακαλιάρος σκορδαλιά · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 30m
- Cook
- 20m
- Total
- 50m
- Serves
- 4
Ingredients
Ingredients
Method
- Soak the salt cod in a large bowl of cold water, skin side up, in the fridge for 24 to 48 hours, changing the water at least 4 times. Taste a small piece near the end to check the saltiness has reduced enough.
- Drain the fish, pat it completely dry with kitchen paper, and cut into portion-sized pieces, removing any bones.
- Whisk the flour and baking powder together, then whisk in the cold beer or sparkling water until you have a smooth, light batter about the thickness of double cream.
- Heat vegetable oil in a deep, heavy pan to 180C.
- Dust each piece of fish lightly in flour, shaking off the excess, then dip into the batter, letting the excess drip off.
- Fry in batches, without crowding the pan, for 4 to 5 minutes, until deeply golden and the fish flakes easily.
- Drain on kitchen paper and serve immediately, with skordalia and lemon wedges.
Nutrition, per 1 portion, fish only
- Calories
- 412
- Protein
- 38 g
- Carbs
- 24 g
- Fat
- 18 g
- Sat fat
- 2 g
- Fibre
- 1 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Bakaliaros skordalia
Why is this dish eaten on March 25th specifically?
March 25th is Greek Independence Day, which falls during Lent. Dried and salted fish, unlike fresh fish, is permitted under stricter fasting rules, which is why salt cod became the traditional fish of this particular date.
Can you use fresh cod instead of salt cod?
Yes, as a substitute, simply seasoned before battering, though it changes the dish from its traditional salted, soaked form and it will no longer follow the stricter Lenten fasting rule the original dish is built around.
Why do you use beer in the batter?
The carbonation gives extra lift as it fries, producing a lighter, crisper crust than a batter made with still water alone.
