Fried Dogfish with Garlic Potato Dip (Galeos Skordalia)

Galeos, a small dogfish, a type of shark with firm, boneless flesh, gets exactly the same fried-fish-and-skordalia treatment as the more famous salted bakaliaros, but it needs none of that dish's lengthy desalting process, since it is used fresh rather than dried and cured. It remains a genuinely popular, traditional Lenten choice across mainland Greece.

The firm, almost meaty texture of dogfish flesh, with no small bones to worry about, makes it a particularly forgiving fish to work with, and it takes well to a light batter and a hot fryer in exactly the same way as any other firm white fish preparation on this site.

Paired with a proper, well-made skordalia, sharp with raw garlic, this is a real, satisfying meal rather than a light snack, and it remains one of the classic things Greek households cook specifically during Lent when meat is off the table.

Key preparation steps

Marinate dogfish pieces briefly in lemon and oregano.
Dust or dip in a light batter.
Fry until golden and cooked through.
Serve with skordalia and lemon.

Preparing the dogfish

Ask your fishmonger for galeos, dogfish, cut into portion-sized pieces, or a similar firm, boneless white fish if it is not available where you are. Marinate briefly, twenty to thirty minutes, in lemon juice, garlic and oregano, which both flavours the fish and helps firm its texture slightly before frying.

The batter

A light batter of flour and cold sparkling water or beer, similar to the one used for bakaliaros, gives a crisp, light coating that does not overwhelm the fish's own firm texture. Dry the marinated pieces before dipping, so the batter adheres properly.

Frying and serving

Fry in oil at a genuine 180C in batches, for four to five minutes, until deeply golden and the fish is cooked through and flakes easily. Serve immediately, hot and crisp, with a generous spoonful of skordalia and lemon wedges, exactly as you would fried bakaliaros.

What matters in this dish

Dry the fish before battering

Any surface moisture stops the batter adhering properly and can cause spitting in the hot oil.

Do not marinate too long

Twenty to thirty minutes is enough to flavour the fish. Longer in an acidic marinade can start to change its texture unhelpfully.

Use cold, carbonated liquid in the batter

The carbonation gives extra lift as it fries, producing a lighter, crisper crust.

Questions people ask about Galeos skordalia

What is galeos?

A small dogfish, a type of shark with firm, boneless flesh, commonly eaten across Greece and particularly popular during Lent.

How is this different from bakaliaros skordalia?

Bakaliaros uses dried, salted cod that needs a long soaking process to remove excess salt. Galeos is used fresh, needing only a brief marinade, though both are served the same way, fried and paired with skordalia.

Can you use a different fish if galeos is not available?

Yes, any firm, boneless white fish, such as monkfish, works as a reasonable substitute, though the specific texture of dogfish is part of the traditional dish.

Fried Dogfish with Garlic Potato Dip (Galeos Skordalia)