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Today is March 25th, the celebration of Greek Independence Day and it draws inspiration from one of the holiest days for the Greeks, the Annuciation of the Theotokos. On this day, Gabriel the archangel announced to Mary that she will bear a child.
The Bishop of Patra, Germanos sparked the struggle for Greek Independance from Ottoman rule on that day, back in 1821. To this day, cries of “Zito H Ellas” (Long live Greece) and “Eleftheria H Thanatos” (freedom or death) are still heard today.
Greeks were under Ottoman rule for more than 400 years but we resisted all attempts by the Turks at assimilation. For eight years, until 1829 when Sultan Muhammed II was under seige by Russian troops at the gates of Constantinople, Greek independance was won with the Treaty of Andrianople.
This is a mere fraction of Greece’s long and storied history. My parents, aunts & uncles recall how history class was the toughest subject. Whenever I visit Greece, I’m in awe, not only of it’s sheer natural beauty or it’s warm, hospitable people.
The food and the perfect climate are natural magnets to this land of “milk and honey” but what gets me each and every time is the thought of buried treasures everywhere.
Ruins and cities buried by thousands of years. The generations that lived off the land and seas, the great people of history who walked on the land I stand on, the wars and struggles that brought Greece to where it is today and churches, graves and elderly who can still speak of this glorious past.
It’s Spring time and if you haven’t already decided on a vacation for the year, I encourage you to visit Greece. The food and drink will satiate you but the history, culture and people will change you. You will come back being a little more Greek, a little more humble and a whole lot more appreciative of the simpler things in life.
One of your best resources for investigating a trip to Greece is the Greek National Tourism Organization (GNTO). The site is available in eleven languages, offers advice on resort vacations, trips to the islands, agrotourism, conventions, historical sites and a listing of cultural events around Greece.
Toronto also boasts of having our very own GNTO office and I recently paid a visit to their offices. I was greeted by the friendly staff and although I know alot about visiting Greece, I got the sense that I had stepped onto Greek soil the moment I entered the premise.
The GNTO was also kind enough to give me a cookbook that I could give away to my readers. The book is titled, ” Greek Creative Cuisine” and this hardcover has some classics with some modern flare.
On to the dish…Bakaliaros Skordalia. This dish is served all year’ round but it’s tradtion to serve it especially on March 25th. Bakaliaro is cod fish and Skordalia is a garlic aioli, most often made with bread or potato.
As an accompaniment, I also like a plate of Vlita (amaranth) that’s boil until tender, strained and then seasoned with sea salt, extra-virgin olive oil and a squeeze of lemon juice.
Traditionally, salt cod is used for this dish and at least one full day of preparation is needed where the salted cod is soaked in several water baths to extract the salt. If you don’t have access to salt cod, the other usual fish for frying like haddock, halibut or pollock will also work wonderfully here.
Bakaliaros Skordalia (μπακαλιαρος σκορδαλια)
Potato Skordalia
Bakaliaros Skordalia
approx. 1lb. of salt cod fillets (soaked & water changed 3-4 times until salt is removed)
1 bottle of beer
3/4 cup of all purpose flour
3/4 cup of corn starch
salt and pepper to taste
flour for dredging
sunflower oil for frying
Potato Skordalia
3 Russet (starchy) potatoes
5-6 cloves of garlic, minced
approx. 1/2 cup of extra-virgin olive oil
good wine vinegar to taste
sea salt to taste
- Place your potatoes (skins on) in a pot of water that’s lightly salted. Bring to a boil and then reduce to a simmer and cover. Boil until the potatoes are fork tender. Allow the potatoes to cool or drain and replace the pot with cold water to speed the cooling process.
- When the potatoes are cool enough to handle, peel with the back of your knife and and pass through a ricer. Add your minced garlic and mix with a fork. Pour a slow stream of olive oil while continuing to stir. Add sea salt and some wine vinegar and taste and adjust seasoning. Cover with cling wrap and set aside (or place in the fridge if making much ahead of time).
- After you’ve sufficiently soaked your salt cod, pat dry and cut into small portions. Season with salt and pepper and dredge in flour and set aside.
- Add all your dry ingredients in to a bowl and mix with a fork. Now while whisking, gradually add the beer to the flour until you get a thick batter (slightly thinner than pancake batter). Drink any remaining beer.
- Heat your oil (about 2 inches deep) to about 360F and then dip your cod fillets in the batter then place carefully into the hot oil. Fry in batches until golden brown. Place the fried fillets on a platter covered in paper towels. Sprinkle some sea salt on them, serve with lemon wedges, Skordalia and some Vlita.
© 2009 – 2016,
Peter Minakis
. All rights reserved.
142 Comments for “Bakaliaros Skordalia”
Rosa
says:I love Greece/Greek food and I’d love to win this book… A delicious meal! Very appetizing.
Cheers,
Rosa
Happy Cook
says:Just looking to that fried food makes me drool.
I should look for salted fish. I have read in a lot of spanish recipes too that they use them. Never seen salted cod, it could be also i haven’t really looked for them when i go for shopping.
Culinary Wannabe
says:Beer battered fish is always a winner with me. The potatoes also look delicious. And hope you are doing something fun today to celebrate!
lucy
says:I love salted cod, and all parts of this meal…. just wonderful!
maria
says:That looks dleish … can’t wait to eat some at my parents’ tonight!
Natasha - 5 Star Foodie
says:I enjoyed learning about the Greek Independence Day!
Skordalia look amazing! I would love to have some!
Ivy
says:Chronia Polla. Just finished eating my bakaliaros and skordalia. I made it with potato this year.
Judy
says:Happy Independence Day Peter! I don’t have a Greek cook book but sure would love one!!!
EAT!
says:I have never cooked with salt cod, but have wondered many times what recipes to use it in.
Thanks!
Lori Lynn
says:Hi Peter – it is a pleasure to read about your love of Greece. And I appreciate learning some of the history.
Could the beer batter crust on your cod be any more perfect?
LL
Drew
says:I love your blog. Reminds me of my two trips to Greece and the wonderful people I met, the incredible food I ate and feeling of such history. Please add my name to the drawing for the book. Thanks!
-drew-
Kiki
says:Krima pou den exoume kai sto londino argia simera…. Thelw k egw bakaliaro/skordalia!!!
RecipeGirl
says:You Greeks have all the cool history :)
Love all of these recipes, but that Cod especially looks great. Will have to check out Kevin’s beer batter recipe!
Elsee
says:Your postings are always educational, Peter. Thank you so much for the history & the delicious recipes. (an April Fools Day drawing?lol)
Maria
says:Great post Peter! Everything looks wonderful as usual. What a fun giveaway too!!
Pam
says:Most excellent post Peter. The food looks delish. Would love a chance to try my hand at some greek dishes.
Pantelis
says:Yiasou Peter
My wife and I are going to try out these recipes on the weekend
If the food is good it may tame her hot Cyprian temper!. But that’s one reason I love her the other is her cooking
Ahhh I am a lucky man
PP
Kanella
says:Zhto H Ellas!
Daffy
says:As I type this, I am on my way to the market for the ingredients. I am having your recipe today! Looks super tasty! x
kat
says:We discovered salt cod at a restaurant once & loved it but I’ve never cooked with it, must try! Happy Independence Day!
naomi
says:I found your blog a few months back and love it! Happy Independence Day
Foodycat
says:It’s not fair! I have been craving baccala for months and have had a hard time finding it. This just rubs it in! In Sydney I used to live in an Italian area where the fishmonger had a vat of ready-soaked baccala ready to go when the mood struck.
Niki
says:Happy Independence Day!
And great post, Bakaliaros w/ Skordalia is one of my absolutely favs! I was actually planning on stopping by the new Greek restaurant close to work to pick some up for dinner! Although, I think I’d much rather come by you and eat all of yours!! :)
Ann
says:I miss the wonderful Greek food I used to be able to get when I lived in Chicago. I now live in a small town in Texas and must make my own if I’m to have it. I’d love to have the cookbook!
Zaara
says:Happy Independence Day! I love Mediterranean cuisine, I would love to get my grubby hands on that cookbook!
marguerite
says:That all looks so good!!!!!
Happy Independence Day!
corinna
says:Please enter me in the drawing. I love your site. Thank you so much for helping me prepare my father’s favorite dishes.
ELENA
says:Ηi Peter!!
It’s a great day for Greece today, one af our biggesr National Holidays!!
And of course our tradiotional food for that day is bakaliaros-skordalia.
Your bakaliaros looks like “loukoumas” just perfect!!
We also had bakaliaros-skordalia today for lunch!!
Happy Independence Day!!
Xronia Polla!!
Gloria
says:This is sooooo nice !! (missed you dear) and look georgeous, I love greek food!!!! (nad the greeks of course) xxxxxxxGloria
lo
says:I’ve got to admit, my first brush with skordalia was life-changing. Helps that I’m a complete garlic FIEND, I suppose :)
Lovely photos as always, Peter! That fish looks amazing.
elly
says:This whole meal looks SO good. I love skordalia so much. Mmm. Chronia Polla, Peter! Did you see this? Pretty cool, eh? http://dinersjournal.blogs.nytimes.com/2009/03/25/michael-psilakis-cooks-at-the-white-house-today/
Peter G
says:A very sentimental post Peter! You’ve given a great description of the history and its significance. Bring on the bakaliaro with plenty of skordalia!
elra
says:Happy Independence Day to all of you!
Such a beautiful country and the food are amazing. I wish to visit one day.
Cheers,
elra
Jenifer
says:I’ve made Skordalia a couple times, and this was by far the best one. Thank you once again Peter!
PS – we might be going to Greece next March! Hooray!!
The Food Hunter
says:I just recently found your blog and I love it.
gwynne
says:You have no idea how much I look forward to your blog each day. Your recipes, accompanying travelogue, and beautiful photography are a little “stay-cation” for me! Thanks for brightening my day!(and I have made many of your dishes to great reviews!).
John
says:Being Italian I am very familiar with baccala (salt cod) unfortunately I don’t get to prepare it often as I am the only one in the house that will eat it. After seeing this post, I think someone will be eating out alone in the very near future.
Loved this history behind it as well!
Cathy - wheresmydamnanswer
says:All the islands are amazing and Greek food is my favorite!!
Ben
says:Happy Independence Day! I am sure that for all peoples around the world the day their countries reached independence from another is one of the most important celebrations. Just by reading your blog and the way you talk about Greece I want now to visit! I’ll start saving for it. And great food and pictures, as always :)
Aspasia
says:I haven’t had skordalia in too long–thanks for the reminder (and inspiration!)
Paula
says:Happy Independence Day! What a yummy meal, too! That aioli is different from what I’m accustomed to, and it looks delicious! The fish looks so good, too. The greens are what really draws me in, as the look of them reminds me of the bitter greens I used to eat as a kid. YUM!
Katherine
says:I love beer battered food, especially mushrooms! The cod loo0ks very good and crunch and the potatoes are a fantastic side. I would love a trip to Greece!
I also enjoyed the trip to the Greek market.
Anna
says:I have been craving fish all week, even though I had a slab of smoked salmon, baked halibut and tuna salad! Now I must have bakaliaro with skordalia but it will have to wait a day or so because psarosoupa is on the menu tomorrow! I don’t question my cravings I just give in…hehehe!
Cheryl
says:Hronia Polla!
Hartley from Kitchen Caravan
says:Happy Greek Independence Day! We also have a similar recipe for Skordalia – hooray for Greek cooking!!
Zoe
says:I love your blog!….always makes me hungry!
holler
says:You are making me long for a holiday Peter!
Lou
says:You make me want to fly to Greece now!
pam
says:Beer battered fish! The best!
maria v
says:xronia polla to you and your family.
i was in athens and saw the parade at omonoia – quite a different experience seeing it close up
Joan Nova
says:wow…one doesn’t check the reader till late in the date and becomes #51. Happy Independence Day to you and your family. You are the best advertisement for Greece. Your enthusiasm bubbles over and your dishes entice!
dawn
says:Peter adding beer to the batter makes all the difference doesn’t it? Wonderful job, love that inside shot of the fried fish.
Dragana
says:As a child, I hated ‘bakalar’ when my father brought it home. Now, I adore it and would love to win the book!
Bellini Valli
says:I tried this very dish at an establishment in Athens (not with Kevin’s ultimate batter of course)…and you know I would love to learn more about Greek cooking:D
Sam
says:I would love to visit Greece someday, it looks like an amazing place.
Heather
says:those pictures are just gorgeous. i love your posts with the fun cultural facts. i have always wanted to go to greece. i’m so close everytime i’m in italy but never make it across the water. this food and the pictures have me dying to go!!
Maria
says:(No need to enter me in the draw, Peter!)
Just wanted to comment on that delicious meal. Especially the vlita (my family generically refers to as horta, same thing?) which I can eat mounds of, covered in olive oil and lemon and sea salt.
And indeed, Greece’s honey and warmpth draw me in, but what makes it most my patrida are my grandparents’ stories – papou’s tales of German occupation in the war, and fishing boats, and trips to the mill. The history brings the land alive.
Holly
says:I just saw salt cod at Whole Foods and thought I should do something with it, now you have inspired me.
Marissa M
says:Mmm. you meal looks SO delicious.. i want a bite!
id love to win that cookbook :)
Yannis Mameletzis
says:Since I’m lazy and busy with thesis, I thank you re file mou for this great recipe. Methavrio tha magirepsw. I’ll make this recipe.
Xronia polla. Happy Greek Independence Day. And peace on earth.
Janet
says:A cookbook like this would be a great addition to my collection of cookbooks- I don’t have anything with Greek recipes at all! Great post!
The Culinary Chase
says:Peter, the fried fish looks very light and flaky! I love garlic in potatoes. Cheers!
Haley W.
says:Greek fish and chips: YUM. Looks crunchy and delicious.
michael bash
says:Enter me for the book competition. mbash1944@yahoo.com
MsGourmet
says:Happy Greek Independance Day – Peter I love the video!
Nicole
says:I’ve been meaning to make fish and chips… or some sort of battered fried fish soon. Yours looks perfect! (Like I expect anything less). And I do want to try the potato skordalia too. I think I DESERVE to win don’t you? ;-)
Cynthia
says:Peter, I pray one day that I get the chance to visit Greece and let me again say what an excellent job you do at promoting your awesome homeland.
The Bakaliaros reminds of two kinds of fish fritters made in Barbados and Trinidad. I’ve bookmarked yours to try. Tell me, what is I want to make it with fresh cod, will that be okay?
nina
says:I do not make any other batter for my fish than Kevin’s Beer batter. I am very interested to try the aioli though!
Susan at Sticky,Gooey,Creamy,Chewy
says:Very interesting post, Peter. I love how I can get a lesson on Greek culture and history in addition to your exquisite food! We Italians make a dish similar to this with our “baccala”. It was one of my Dad’s favorites.
Dorian
says:I am planning a trip to Greece myself for this coming fall and I love your blog and the inspiration you provide to each of us to “go Greek”.
Xrysanthi
says:Zito H Ellas! I love your blog! Nice to see Greek cuisine kept alive!
Yasou!!
Hélène
says:What a great giveaway.
I always love to come here and read your blog. So interesting.
Marc @ NoRecipes
says:Looks great Peter. I love being in places with such long histories because you can almost imagine people walking the same streets, thousands of years ago.
Luana
says:The horta look so good!
Ruth
says:I recently came accross your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Ruth
http://besttoddler.com
MaryAnne
says:Oh my, I am SO drooling! and to add greens, yep…this is a keeper to make, thanks so much for sharing this easy recipe!
Jan
says:I want that book!!
I’m loving your Bakaliaros Skordalia Peter and your photos are fantastic!!
Dennis
says:Great recipes. Keep up the good work!
Natashya
says:Sigh, the closest I will get to Greece in the next several years is the Danforth..
But bring on the Greek fish and mashies! I love Greek flavourings, especially in the spring.
David Hall
says:Great stuff Peter, absolutely drooltastic.
Heather
says:Ooh – salt cod fritters meets fish and chips. I love it!
Val
says:Beer batter fish is absolutely my favorite fish recipe & 1 that I can’t make to save my soul! Apparently I was born without the “Deep Fry Skill” gene.
Love your Greek history lesson & pictures. Incredible! Thank you for sharing. ;o}
Jill@SimpleDailyRecipes.com
says:I just caught the video – LOVED IT!
I could watch kalofagas.Tv as a channel. Keep filming!
Rec(ession)ipes
says:Just found your blog: I like it!!
Rachel (S[d]OC)
says:I may not eat fish, but my eyes still bugged out pretty nicely at hte first photo because all I could think was, “OHH YAY. FRIED THINGS!” :-D
I love your potatoes – mash with a tang. Great idea.
Leslie
says:I love your pic’s. But I would really like to see you in that outfit of the guard. Do you have one?
I would also like a copy of the book..thanks Pete
Sandie
says:Oooo…no April Fool’s, I would LOVE to win a copy of this book! I’ll have to give Kevin’s beer batter a try—you make it sound delicious.
Danny
says:Bakaliaros skordalia is an absolute classic. Love the batter recipe too.
Great blog, keep it up!
Marjie
says:That is one of the nicest plates of battered fish I’ve seen, but, then, I always feel humbled by your awesome cooking skills. I’m sure I won’t win your book, but some lucky soul will surely enjoy it!
Allison Aller
says:I love your blog…you make everything look so delicious and I’m learning so much about Greek culture too.
Hope I win your book!
Soma
says:I love the way you write little details of your country! so passionate & not just in food.
Oh ! computer please pick me:-))
Nik
says:My mom made bakaliaro for my wife and I recently and it was delicious.
Vivian
says:Dear Peter,
I have a number of Greek cookbooks among my collection including “Olive and Caper” by Hoffman (excellent) but another would be very welcome. Funny how the base words for various foods can be found in so many languages…Bakalarios…Bacalao?! It’s fun to be a food sleuth!
Joe R
says:I have never tried salted cod, but it looks very good, especially with skordalia. I always loved when my yiayia made skordalia for us!!!!
Cheesy
says:I would loved to be considered for the drawing … but…. I would rather you just set me a place at the table!
we are never full
says:i’ll take some vlita, please.
i’m also laughing about a part of this post…
i think you know what i’m talkin’ ’bout.
grace
says:friiiiiied goodness. if i’m gonna eat fish, i want it to be fried. :)
Lydia (The Perfect Pantry)
says:I love skordalia — well, I love anything with tons of garlic — and the battered fish looks delicious. Happy Independence Day!
Kirby!
says:I would love that book, Peter! And I would eat beer-battered ANYTHING if given the chance….
Lisa
says:Your food looks great, as usual. Greece is on my someday list but I would love to win the book in the meantime.
Jacob
says:Happy Independence Day !!I would love to learn more about Greek cuisine.
Elizabeth
says:Yperoxos san oles sou tis syntages…
mindy
says:sounds fabulous thanks for the giveaway
Carol S
says:I am in a cooking rut- this book would help me immensely
Carol
says:I’d love to win this magnificent book.
Mindie
says:I love Greek food! This would be a great addition to my kitchen!
_ts of [eatingclub] vancouver
says:Oooh, a Greek cookbook! Me want! Read your 15+ posts in one sitting! That’s the price of having gone away. ;D
giz
says:I’ve never seen amaranth leaves before – I’m intrigued. And now I’ll leave it to you to inform the U.K. about who really invented the fish in fish and chips.
Leslie S.
says:I would love to try out these recipes.Thanks!
Sil BsAs
says:Since it’s impossible right now going to Greece I’d looooooove trying those recipes at home!!!
ikkinlala
says:I’d love a chance to win this cookbook!
Paul Costopoulos
says:Got your blog through a Roman blog and a referrence from a US Arizonan correspondant on that blog. I like cooking and I will regularly follow your recipes from now on.
Imagine going through Rome to reach Toronto. The Net is a wonderful place.
Deborah R
says:I haven’t tried much Greek cooking – perhaps if I win this book I’ll become a convert! Thanks for the chance.
Marie
says:Might I start out by saying that your blog looks beautiful, so colorful, so “Greeklike”! You’re a wealth of knowledge Peter, and do your homeland proud! Now pass me some of that fish please!
Giff
says:mmm beer batter and salt cod. nice.
loved those pics from the greek market, btw
FoodJunkie
says:Peter, next time try: 1 cup flour, 1 cup corn flour and 1 cup red beer, preferably fischer!
Maya
says:I really like the fritters! I usually add a handful of cooked lentils of some kind into my amaranth.
Kim V
says:Your pictures make me hungry.
Thanks for the giveaway!
kimspam66(at)yahoo(dot)com
Lisa Rottenberg
says:Love your blog!
Stephen
says:Thoughts of Bakaliaro tiganito and skodalia transport me back to my aunt’s in Lagonisi. I can almost smell the food cooking. Thanks.
Arlette
says:Hello Peter,
I didnt know about the book giveaway.
Iam writing to say this is what I am making for dinner tonight…
thanks
courtney
says: