Greek cuisine · Fish & Seafood

Bakaliaros me Skordalia

Beer-battered fried salt cod with a punchy garlic and potato purée.

Ingredients · for 4 servings

• 800 g desalted salt cod
• 200 g flour
• 250 ml beer
• 1 tsp baking powder
• Olive oil for frying
• 600 g potatoes
• 6 garlic cloves
• 150 ml olive oil
• 3 tbsp white wine vinegar
• Salt

Instructions

1. Boil the potatoes until soft, drain and press them through a ricer while still hot.
2. Crush the garlic with salt and stir it into the potatoes with the olive oil and vinegar – that is the skordalia.
3. Cut the salt cod into pieces and pat dry.
4. Whisk the flour, baking powder and beer into a smooth batter.
5. Pull the fish through the batter and fry in hot oil for 5 minutes until golden, serve with the skordalia.