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A traditional Greek meal of salt cod with garlic mash potatoes: Bakaliaro with skordalia
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Cod and Skordalia (Potato Garlic Puree)

A traditional Greek meal of salt cod with garlic mash potatoes: Bakaliaro with skordalia
Prep Time45 minutes
Cook Time30 minutes
Soaking time2 days
Course: Main Course
Cuisine: Greek
Keyword: #greeklentenrecipes, cod, fish recipe, Skordalia
Servings: 4 people
Author: Mia Kouppa

Ingredients

For the cod:

  • 1/2 kg boneless, dry salted cod
  • 1 cup (150 grams) all-purpose flour
  • 1/2 teaspoon ground pepper
  • vegetable oil, for frying

For the skordalia:

  • 5 medium sized potatoes we like to use red skin, or yellow flesh potatoes
  • 1 3/4 teaspoon salt, divided
  • 1 medium head of garlic
  • 1/3 cup (80 mL) red wine vinegar
  • 1 cup (250 mL) vegetable oil

Instructions

For the cod:

  • Cut the dry cod in serving size pieces, keeping each piece relatively equal to the other.  The dry, salted cod must be soaked in cool water, and kept in the refrigerator for 24 – 48 hours.  The water must be changed at least daily.
  • Remove cod from the water and dry on a paper towel.
  • Season the flour with pepper and coat the cod pieces with the flour.
  • Add vegetable oil to a frying pan so that it is at least one inch deep.  Heat the oil.  When the oil is hot enough so that something sizzles when it is placed in the oil, add the cod.  Fry the cod over medium heat, flipping it as required, until it is golden brown on all sides and cooked through.  This should take about 15 minutes total.
  • Remove the cod from the frying pan and let drain on a paper towel lined plate in order to soak up some of the excess oil.

For the skordalia:

  • Peel the potatoes and cut into cubes.
  • Bring a pot of water to a boil, add 3/4 teaspoon salt and when the water is boiling add the potatoes.  Boil until they are mash-able, approximately 15 minutes (this will depend upon the size of your potato chunks).
  • While the potatoes are boiling, prepare your garlic.  Peel the garlic, check each clove for any green parts and remove them.  Then combine the garlic with 1 teaspoon of salt.  Place the garlic and salt in a mortar and pestle and turn it into a paste.
  • When the potatoes have boiled, mash them.  If you need to add liquid in order to make them creamier and easier to mash, add 1/4 cup of the water that they were boiled in.
  • Allow potatoes to cool.
  • In a standing mixer fitted with the whisk attachment, combine the cooled mashed potatoes,  garlic paste, red wine vinegar and vegetable oil.  Whisk together for 3 – 5 minutes on medium speed until all of the ingredients are well combined.
  • Enjoy!