Quick Recipe Version (TL;DR)
Quick Ingredients
- 680 g / 1 1/2 lb salted cod (bacalao), skin-on or skinless
- 700 g / 1 1/2 lb Yukon Gold potatoes, peeled and cut
- 6 large garlic cloves
- 180 ml / 3/4 cup extra-virgin olive oil, plus more for drizzling
- 45 ml / 3 tbsp red wine vinegar (or white wine vinegar)
- 30 ml / 2 tbsp fresh lemon juice
- 250 g / 2 cups all-purpose flour
- 35 g / 1/4 cup cornstarch
- 8 g / 2 tsp baking powder
- 330 ml / 1 1/3 cups cold sparkling water (or cold beer)
- 1.5 L / 6 cups neutral frying oil (canola, sunflower, or vegetable), for frying
- Fresh parsley (optional), lemon wedges (for serving)
Do This
- 1) Soak salted cod in cold water 24–36 hours, changing water every 6–8 hours.
- 2) Boil potatoes 18–22 minutes; mash, then blend with garlic, olive oil, vinegar, lemon, and a little potato water to make thick skordalia.
- 3) Dry cod very well; cut into 7–10 cm / 3–4 in pieces.
- 4) Whisk flour, cornstarch, baking powder; whisk in cold sparkling water. Rest batter 10 minutes.
- 5) Heat oil to 175°C / 350°F. Dip cod in batter; fry 4–6 minutes until deep golden.
- 6) Drain on a rack, season lightly if needed, and serve hot with skordalia, lemon, and parsley.
Why You’ll Love This Recipe
- Shatteringly crisp, golden fried cod with a tender, flaky center.
- Skordalia is bold and creamy with real garlic punch, balanced by vinegar and lemon.
- Doable at home with straightforward steps and everyday ingredients.
- Perfect for sharing, especially for Greek March 25th celebrations (and anytime you crave comfort food).
Grocery List
- Produce: Yukon Gold potatoes, garlic, lemons, fresh parsley (optional)
- Dairy: None
- Pantry: Extra-virgin olive oil, red wine vinegar (or white wine vinegar), all-purpose flour, cornstarch, baking powder, neutral frying oil (canola/sunflower/vegetable), sparkling water (or beer)
- Seafood: Salted cod (bacalao)
Full Ingredients
Salt Cod
- 680 g / 1 1/2 lb salted cod (bacalao), preferably in thick pieces
- Cold water, enough to fully submerge (plan on 2–3 L / 2–3 quarts in a container)
Skordalia (Potato-Based Garlic Dip)
- 700 g / 1 1/2 lb Yukon Gold potatoes, peeled and cut into 3–4 cm / 1 1/2 in chunks
- 6 large garlic cloves, finely grated or crushed to a paste
- 180 ml / 3/4 cup extra-virgin olive oil
- 45 ml / 3 tbsp red wine vinegar (or white wine vinegar)
- 30 ml / 2 tbsp fresh lemon juice
- 60–120 ml / 1/4–1/2 cup hot potato cooking water (as needed to loosen)
- 1/2 tsp kosher salt, plus more to taste (start small; the fish may still carry salt)
Batter for Frying
- 250 g / 2 cups all-purpose flour
- 35 g / 1/4 cup cornstarch
- 8 g / 2 tsp baking powder
- 1/2 tsp kosher salt (optional; add only if your cod tastes well-desalted)
- 330 ml / 1 1/3 cups cold sparkling water (or cold beer)
For Frying and Serving
- 1.5 L / 6 cups neutral oil (canola, sunflower, or vegetable), for frying (amount may vary by pot size)
- Lemon wedges, for serving
- 1–2 tbsp chopped fresh parsley (optional)
- Extra-virgin olive oil, for drizzling over skordalia
Step-by-Step Instructions
Step 1: Soak and desalinate the cod
Rinse the salted cod briefly under cold running water to remove surface salt. Place it in a nonreactive container (glass, stainless steel, or food-safe plastic) and cover fully with cold water.
Refrigerate for 24–36 hours, changing the water every 6–8 hours (aim for 3–5 changes). Thicker pieces usually need closer to 36 hours.
To check, cut off a small piece and taste after soaking; it should taste pleasantly seasoned, not aggressively salty.
Step 2: Cook the potatoes for skordalia
Bring a medium pot of water to a boil. Add the potatoes and cook until very tender, 18–22 minutes (a knife should slide in easily).
Before draining, reserve 240 ml / 1 cup of the hot potato cooking water (you may not use it all). Drain the potatoes well and return them to the hot pot for 1 minute, shaking the pot gently to evaporate excess moisture.
Step 3: Make the skordalia (thick, creamy, and punchy)
Mash the hot potatoes until smooth (a potato ricer or masher works best). Add the garlic paste and 1/2 tsp kosher salt.
While mixing, slowly drizzle in the 180 ml / 3/4 cup olive oil to emulsify. Stir in the 45 ml / 3 tbsp vinegar and 30 ml / 2 tbsp lemon juice.
Adjust texture with reserved hot potato water, 1 tbsp at a time, until it becomes a thick, spreadable dip (typically 60–120 ml / 1/4–1/2 cup). Taste and adjust salt and acidity. Cover and set aside at room temperature (or refrigerate if making ahead).
Step 4: Dry, portion, and prep the cod for frying
Drain the soaked cod and pat it very dry with paper towels. Moisture is the enemy of crisp batter and can cause oil splatters.
Cut into pieces about 7–10 cm / 3–4 inches wide. If your cod has bones, remove any obvious pin bones. Keep the pieces on a dry towel while you prep the batter and oil.
Step 5: Mix the batter and heat the oil
In a large bowl, whisk together the flour, cornstarch, baking powder, and (optional) salt. Whisk in the cold sparkling water (or beer) until you have a smooth batter about the consistency of heavy cream. Let it rest for 10 minutes.
Meanwhile, pour oil into a heavy pot or Dutch oven to a depth of about 5–7 cm / 2–3 inches. Heat to 175°C / 350°F. If you don’t have a thermometer, test with a small drip of batter: it should sizzle immediately and float up, turning lightly golden within about 30–45 seconds.
Step 6: Batter and fry until crisp and golden
Working in batches (do not crowd the pot), dip each piece of cod into the batter, letting excess drip off for a second, then carefully lower it into the hot oil.
Fry at 175°C / 350°F for 4–6 minutes total, turning once, until deeply golden and crisp. Adjust the heat as needed to keep the oil close to 175°C / 350°F (oil temperature drops when you add fish).
Transfer to a wire rack set over a sheet pan (or paper towels in a pinch). Let the oil return to temperature before frying the next batch.
Step 7: Serve with skordalia
Spoon skordalia into a serving bowl and drizzle with a little extra-virgin olive oil. Sprinkle with parsley if you like.
Serve the hot fried cod immediately with the skordalia and plenty of lemon wedges for squeezing.
Pro Tips
- Don’t rush the soak: Start the cod 1–2 days ahead. Under-soaked cod stays harshly salty even with a great batter.
- Dry fish = crisp batter: Pat the cod dry extremely well right before battering.
- Keep batter cold: Use cold sparkling water or cold beer for lighter, crisper results. If your kitchen is warm, chill the bowl for 10 minutes.
- Use a rack, not a plate: Draining on a wire rack keeps the crust crisp (paper towels can steam the underside).
- Taste before salting: The fish may still carry plenty of salt, so season only after you taste a finished piece.
Variations
- Bread skordalia (instead of potato): Replace potatoes with 250 g / about 9 oz day-old white bread, crusts removed, soaked in water and squeezed very dry. Blend with garlic, olive oil, vinegar, lemon, and a splash of water to loosen.
- Walnut skordalia: Add 60 g / 1/2 cup finely ground walnuts to the potato skordalia for a nuttier, more traditional regional style.
- Herby finish: Add 1 tbsp finely chopped dill or parsley into the skordalia for a fresher flavor (great if your garlic is extra strong).
Storage & Make-Ahead
Make-ahead: You can make the skordalia up to 2 days ahead. Store airtight in the refrigerator. Let it sit at room temperature for 20–30 minutes before serving, then loosen with 1–2 tbsp warm water if needed and re-drizzle with olive oil.
Fried cod: Best eaten right away. If you must store it, cool completely and refrigerate airtight up to 2 days. Re-crisp on a wire rack set over a sheet pan in a 220°C / 425°F oven for 10–12 minutes (flip once). Avoid microwaving; it softens the crust.
Leftover oil: Cool completely, strain, and store for reuse (fried fish oil is best reused for savory frying, not sweets).
Nutrition (per serving)
Approximate, based on 6 servings: 650 calories, 35 g protein, 40 g fat, 42 g carbohydrates, 3 g fiber, 5 g sugar, 900 mg sodium. (Sodium varies widely depending on how thoroughly the cod is soaked and the brand of salted cod.)
