Pan-fried Cod with Greek Potato & Garlic Dip (Skordalia)
This golden, crispy fried cod is coated in a light and airy beer batter, creating the perfect crunch with every bite. Served alongside skordalia, a traditional Greek garlic and potato dip, this dish offers a delicious balance of flavors—savory, tangy, and perfectly rich.
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
Chef’s tip:
✔ For extra crispiness, fry in batches and avoid overcrowding the pan.
✔ 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.
✔ 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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