Pan-fried Cod w/ Greek Potato & Garlic Dip (Skordalia)
Renowned Greek chef Giorgos Tsoulis brings a classic Mediterranean favorite to life with this crispy fried cod and creamy skordalia – a delicious traditional Greek potato and garlic dip.
The light, golden batter, made with beer and soda water, gives the cod an irresistible crunch, while the garlic-infused skordalia adds a velvety richness that perfectly complements the crispy fish. Infused with traditional flavors and simple yet high-quality ingredients, this dish embodies the soul of Greek cuisine—bold, comforting, and deeply satisfying.
What sets this recipe apart is the use of fish broth in the skordalia, enhancing its depth of flavor and creating a truly authentic experience. You can make skordalia without fish broth, but it’s so much more flavorful with it.
Whether served as part of a festive Greek meal, a family dinner meal or a casual seafood feast, this is a must-try recipe. Enjoy it hot, drizzled with fresh lemon juice, and savor the magic of Greek coastal cooking in every bite.
Pan-fried Cod with Greek Potato & Garlic Dip (Skordalia)
Ingredients
- 800 g cod boneless and skinless
- all-purpose flour for coating the cod
- salt
- sunflower oil for frying
For the batter:
- 500 g all-purpose flour
- 300 ml soda carbonated drink
- 400 ml pale beer
- 2 tsp granulated sugar
- 2 tsp baking powder
- salt
For the garlic sauce (skordalia):
- 1 kg potatoes peeled and cut into cubes
- 5-6 cloves garlic
- 200 ml olive oil
- 150 ml broth from boiling the cod’s tail
- salt
- pepper
- 150 ml water
Instructions
For the garlic sauce (skordalia):
- Cut off the tail of the cod fillet, place it in a small pot with enough water, and boil for 5 minutes over medium heat to extract flavor.
- Remove the fish from the pot and reserve 150 ml (2/3 cup) of the broth. You can make skordalia without fish broth, but it’s so much more flavorful with it.
- In a separate pot, boil the potatoes in salted water for 20-25 minutes, until very soft. Drain and transfer to a bowl.
- Add the garlic and olive oil to the potatoes. Using a hand blender, blend until smooth.
- Gradually mix in the reserved cod broth, salt, pepper, and water as needed until creamy. Adjust seasoning and set aside.
For the Batter:
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Slowly add the beer and carbonated soda, whisking until smooth and free of lumps. The batter should be slightly thick but pourable.
For the Fried Cod:
- Heat at least 1 ½ inches (roughly 4 cm) of sunflower oil in a deep pan or pot to 350°F (175°C).
- In a shallow bowl, mix flour with a pinch of salt, then coat the cod fillets evenly.
- Dip the floured fillets into the batter, ensuring full coverage.
- Carefully place the fillets in the hot oil and fry for 5-6 minutes, turning occasionally, until the batter puffs up, becomes crispy, and turns a nice golden color.
- Once the cod is ready, transfer it to a plate lined with paper towels to absorb excess oil.
- Serve the crispy fried cod hot, paired with skordalia sauce and lemon wedges.
Notes
✔ Skordalia consistency can be adjusted by adding more or less broth.
✔ If using salted cod, desalinate it by soaking in water, changing it every 3 hours for 24 hours.
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