Bakaliaros skordalia
- Preparation and cooking time
- Total time
- Plus 24 hours soaking the fish in water
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1kg of salt cod
Sun flower oil for deep frying
- Sun flower oil for deep frying
For the batter
- 300 ml beer
- 2 cups of all purpose flour
- 1 egg white (beaten into meringue)
- 1 handful of parsley, chopped
- 3/4 cup of water
For the skordalia (Garlic mash)
- 3 large potatoes(boiled)
- 1 cup shelled walnuts
- 6 cloves garlic, peeled
- 1/2 cup extra-virgin olive oil
- 1/2 tsp salt, plus more to taste
- 3 tbsp white vinegar
Method
- STEP 1The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!
- STEP 2Remove the skin and any bones from the cod and discard. Flake the cod.
- STEP 3In a bowl place the flour, parsley, beer and mix. Add the water gradually until the batter is thick. With a spoon mix in the meringue. Refrigerate for at least an hour before battering fish.
- STEP 4Mix the cod with the batter.
- STEP 5Heat the oil in a large frying pan.
- STEP 6Spoon the battered cod mix and fry in batches until golden brown.
- STEP 7Mash the potatoes with a fork. In a blender add the walnuts, garlic cloves, olive oil and blend to a paste. Add to the mashed potatoes, season with salt add the vinegar and stir gently. (You can omit the walnuts if you prefer your skordalia plain)
- STEP 8Serve the cod fritters with the garlic mash.
