Bakaliaros (Cod fish) is Greek traditional dish which has become synonymous to the 25th of March,(which is the Annunciation of Virgin Mary and on that day Greeks also celebrate the Revolution against the Turks in 1821.
We are happy to give you this recipe, so you can try it and feel like a Greek, at least for a day !!
The feast is complete with a bottle of chilled Retsina, the traditional Greek white wine!
Bakaliaros (Cod fish With Skordalia (Garlic sauce)
Ingredients (for the batter)
- 165 ml beer which is about a cup or ½ small can
- 1 egg white (beaten into meringue)
- ¾ cup ice cold water
- 1 ½ cup of all purpose flour
- ½ cup corn flour (corn starch)
- 1 spoonful of lemon juice
- 2 spoonfuls of olive oil
- white pepper & salt
Preparation of cod fish
- 1 kilo of salted dried codfish fillet
- Extra virgin olive oil for deep frying
Remove excess salt from cod, remove skin, cut into pieces and place in a large bowl with water which you will change at least 3-4 times.
This procedure needs at least 24 hours to prepare. If cod is not a fillet bones will also have to be carefully removed
Directions
For the batterBeat the egg white into meringue. In a separate bowl put the flour, corn flour, salt, pepper, lemon juice, olive oil, beer and mix. Add water gradually until batter is thick. With a spoon mix in the meringue. Refrigerate for at least an hour before battering fish.
Frying In a large frying pan put the olive oil over high heat. Dip the cod in the batter and fry on both sides.Remove on kitchen paper to drain excess oil and serve with the skordalia and your favourite vegetables and French fries the Greek way.
How to make Scordalia
Ingredients
3-4 medium potatoes
2 tablespoons chopped garlic
1 teaspoon salt
1/2 cup olive oil
2 teaspoons lemon juice
2 tablespoons chopped garlic
1 teaspoon salt
1/2 cup olive oil
2 teaspoons lemon juice
Directions
1
Take the potatoes, diced and boiled until soft.
2
Pour out the water and leave them in the pan a couple of minutes to dry out.
3
Meanwhile you've taken two tablespoons of chopped garlic and prepared that with a teaspoon of salt and a half a cup of olive oil.
4
The Greeks swear that you have to do this by hand, but we've done it with a blender and it works fine.
5
You take the hot potatoes and dump them in the olive oil, salt, and garlic mixture, blend them up until it's smooth.
6
Add a couple of teaspoons of lemon juice and then taste it, you might need a little more salt, a little more lemon juice.
7
You want to get where it just kind of hangs on the bread.
Take the potatoes, diced and boiled until soft.
2
Pour out the water and leave them in the pan a couple of minutes to dry out.
3
Meanwhile you've taken two tablespoons of chopped garlic and prepared that with a teaspoon of salt and a half a cup of olive oil.
4
The Greeks swear that you have to do this by hand, but we've done it with a blender and it works fine.
5
You take the hot potatoes and dump them in the olive oil, salt, and garlic mixture, blend them up until it's smooth.
6
Add a couple of teaspoons of lemon juice and then taste it, you might need a little more salt, a little more lemon juice.
7
You want to get where it just kind of hangs on the bread.
DO NOT FORGET TO TAKE RETSINA OUT OF THE FRIDGE
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