Fried Cod with Garlic Sauce

Ingredients

• For the cod:
• 800g salted cod (bakaliaros), soaked overnight
• 200g plain flour
• 200ml beer or sparkling water
• 1 tsp baking powder
• Vegetable oil for deep frying
• Salt and black pepper
• For the skordalia (potato version):
• 500g floury potatoes, peeled and cubed
• 6 cloves garlic, crushed
• 150ml extra virgin olive oil
• 4 tbsp lemon juice
• 50-100ml water
• Salt and white pepper to taste
• For the skordalia (bread version):
• 200g stale white bread, crusts removed
• 8 cloves garlic, crushed
• 150g blanched almonds or walnuts (optional but traditional)
• 150ml extra virgin olive oil
• 4 tbsp white wine vinegar or lemon juice
• 50-100ml water
• Salt and white pepper to taste
• To serve:
• Lemon wedges
• Boiled beetroot (patzaria)

Method

1. Soak the salt cod in a large bowl of cold water for 24-48 hours, changing the water 4-5 times. This removes the excess salt. The fish should taste mildly salty, not overpoweringly so. Drain well and pat dry.

2. Remove any skin and bones from the cod. Cut into portion-sized pieces (about 8-10cm long).

3. For potato skordalia: Boil the potato cubes in salted water for 15-20 minutes until completely tender. Drain well and return to the pan briefly to steam off excess moisture.

4. While still hot, mash the potatoes thoroughly until completely smooth with no lumps. A potato ricer gives the best texture.

5. Add the crushed garlic and mix well. Gradually add the olive oil in a thin stream while beating continuously, as you would for mayonnaise. The mixture will become creamy and pale.

6. Add the lemon juice and enough water to achieve a smooth, creamy consistency similar to thick yogurt. Season with salt and white pepper. Set aside.

7. For bread skordalia (alternative): Soak the bread in water for 2-3 minutes, then squeeze out all excess water thoroughly. If using nuts, grind them finely in a food processor.

8. In a food processor, blend the squeezed bread, garlic, and ground nuts (if using) until smooth. With the motor running, gradually add the olive oil in a thin stream until emulsified and creamy.

9. Add the vinegar or lemon juice and enough water to achieve a spreadable consistency. Season with salt and white pepper. The bread version will be lighter and fluffier than the potato version.

10. For the batter, whisk together the flour, baking powder, and a pinch of salt in a bowl. Gradually whisk in the beer or sparkling water until you have a smooth batter the consistency of double cream.

11. Heat about 5cm of oil in a deep frying pan to 180°C. The oil should be hot but not smoking.

12. Dip each piece of cod into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches (don't overcrowd) for 4-5 minutes until deep golden and crispy, turning once.

13. Drain on kitchen paper and keep warm while you fry the remaining pieces. Serve the crispy fried cod hot with generous dollops of cold skordalia (whichever version you prefer), lemon wedges, and boiled beetroot on the side. This is traditionally eaten on Greek Independence Day (March 25th) and during Lent, but it's delicious any time of year.