Bakaliaros with Skordalia

Greek · 45 min · Fish · pescatarian, dairy-free, high-protein

Shop ingredients

Ingredients

• 1.5 lb cod fillets
• 1 cup all-purpose flour
• 3/4 cup sparkling water
• 2 russet potatoes
• 4 garlic cloves
• 1/2 cup olive oil
• 2 tbsp white wine vinegar
• 2 cups sunflower oil for frying

Method

1. Boil the potatoes until tender, drain, and mash with garlic, vinegar, and olive oil into a smooth skordalia; season and set aside.
2. Whisk flour with sparkling water and a pinch of salt into a light batter.
3. Pat cod dry, cut into pieces, and dip in the batter.
4. Fry in 350F oil about 4-5 minutes until golden and crisp, working in batches.
5. Drain on a rack and serve hot with the garlic skordalia.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook