Greek Independence Day Lunch: Fried Cod & Garlic Dip
“Bakaliaros skordalia” cod fish with garlic dip is traditionally served on the 25th of March, Greek Independence Day.
For the garlic dip, you need:
500 gr potatoes peeled and roughly chopped
2 cloves of garlic, crushed
1 pinch cayenne pepper
70 ml olive oil
50 ml lemon juice
50 ml soya sauce
2 thick slices of bread, crust removed
Freshly ground pepper
For the fish, you need:
800 gr – 1 kg salted cod fish, soaked for 48 hours (change the water several times), to remove the saltiness
100 gr flour
1/2 tsp baking powder
1/2 tsp cayenne pepper
1 tsp salt
1 tbsp olive oil
100 ml cold water
Olive oil, for frying
How to Make it:
The garlic dip
Soak the bread in water, and then squeeze to remove all liquid.
Heat 2 tablespoons of the oil in a sauté pan or small pot over medium heat. Sauté the potatoes and one of the garlic cloves for about 1-2 minutes, until slightly softened.
Add 100 ml of water, lower the heat, and cover with a lid. Let simmer for about 15 minutes, until the potatoes are soft.
Pour the potatoes into a food processor, and add the second garlic clove and the pepper. Pulse until combined. Then, while the food processor is still working, add the bread and mix for another minute.
With the food processor still working, start adding the olive oil, lemon and soya sauce, a little of each at a time, until you have a smooth and thick dip.
Transfer the dip to a bowl and store it covered with cling film in the fridge until it’s time to serve.
Pull the skin off the cod and cut the fish into thick strips.
Stir together the flour, baking powder, pepper, salt, 1 tablespoon of olive oil and the cold water to make a smooth, thick batter.
Soak the fish strips in the batter, making sure they get completely covered.
Pour oil into a sauté pan (the oil should be 4 cm deep – about 2 inches), and heat it over medium to high heat. Fry the pieces of fish for about 3-4 minutes, turning them if needed, until they’re golden.
With a slotted spoon, transfer the fish to some kitchen towels, to soak up excess oil.
Serve the fried cod with the garlic dip.