Bakaliaros Skordalia (Cod & Garlic Dip)
Recipe type: Fish/Vegetarian
Serves: 4-6
  • 2 lb. cod*
  • 2 cups all-purpose flour, plus extra for dredging
  • 1 cup water
  • 1 Tablespoon baking powder
  • 2 tsp salt
  • 1 tsp pepper salt
  • 1 tsp. paprika
  • 12 oz beer of choice
  • canola oil, for frying
  1. Pat the cod dry with a paper towel and cut into bite sized pieces. Dredge each piece of fish in flour and a little salt, shaking off any extra flour and set aside.
  2. In a mixing bowl, combine the flour, baking powder, salt, pepper, and paprika. Pour in water and beer and whisk until the batter is smooth with no lumps. Add extra water if needed.
  3. Heat oil in deep frying pan (about 350 degrees F) and dip the cod pieces into the batter, and then carefully immerse into the hot oil.
  4. When one side is crispy and golden brown, flip and cook on the other side until cooked. Place the pieces of cod on a paper towel to drain. Repeat the process until all the fish is cooked.
  5. Serve warm with a side of skordalia and pita bread and enjoy!
If using salted cod: Cut the cod into bite sized pieced, place in a bowl and cover with water and place in fridge. Drain and change water 3-4 times a day for at least 24 hours.
If you’d like, you can use fresh cod.
Recipe by Eleni Saltas at