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Loading...A beloved Greek Lenten classic, this dish pairs golden fried salted cod with a creamy, intensely garlicky potato dip known as skordalia. The contrast of crispy fish against the lush, pungent sauce is deeply traditional and remarkably satisfying. It is most often enjoyed during Greek Orthodox Lent and Easter celebrations.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 28 gFat
- 4 gSaturated Fat
- 34 gCarbs
- 3 gFiber
- 2 gSugar
- 32 gProtein
- 1480 mgSodium
- 820 mgPotassium
- 65 mgCalcium
- 2 mgIron
- 18 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the salted cod
- 1.5 lb (700 g) salt-cured cod fillets
- All-purpose flour, for dredging
- About 1 cup olive oil, for frying
- Lemon wedges, to serve
- Fresh flat-leaf parsley, chopped, to garnish
For the skordalia (garlic-potato dip)
- 1 lb (450 g) russet or Yukon Gold potatoes, peeled and cubed
- 8 large garlic cloves, peeled
- 1/3 cup extra-virgin olive oil, plus more to taste
- 3 tbsp white wine vinegar
- 1/2 tsp sea salt, plus more for the cod
- 2-3 tbsp cold water, as needed
Directions
- Place the salted cod in a large bowl and cover with cold water. Refrigerate and change the water 3-4 times over 24-36 hours to draw out the salt; taste a small piece before cooking to confirm it is properly desalted.
- Drain the cod, pat dry, and cut into 4 equal portions. Lightly dredge each piece in flour, shaking off excess.
- Make the skordalia: simmer the potatoes in salted water until very tender, about 15 minutes. Drain well and return to the hot pot for 1 minute to dry out, then mash until completely smooth.
- In a mortar or food processor, crush the garlic with the 1/2 tsp salt to a smooth paste. Whisk the garlic paste into the warm potatoes along with the olive oil and vinegar, beating until silky and thick. Loosen with cold water, a tablespoon at a time, if needed; taste and adjust salt.
- Heat about 1/2 inch of olive oil in a heavy skillet to 350°F (175°C). Fry the cod portions for 3-4 minutes per side, until deeply golden and crisp; drain on paper towels.
- Transfer the skordalia to a shallow bowl, drizzle with a thread of olive oil, and sprinkle with parsley. Plate the fried cod alongside with lemon wedges.
- Serve immediately while the fish is hot and crisp and the dip is cool and creamy.
Cook’s Notes
- Soak the salted cod for at least 24 hours, and up to 48 for very thick pieces; a properly desalted flake should taste pleasantly briny, not salty.
- Use starchy potatoes such as russets for the silkiest skordalia, and mash them while still warm for the smoothest emulsion with the olive oil.
- Adjust the garlic to your taste; traditional skordalia is bold, but you can tame it by removing the green germ from each clove before crushing.
- For a lighter dip, substitute a thick slice of stale country bread soaked in water and squeezed dry for the potatoes, in the classic island style.
- Leftover skordalia keeps refrigerated for 2 days; stir in a splash of water before serving to refresh the texture.
