Bakaliaros with Skordalia
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Greek · 45 min · Fish · pescatarian, dairy-free, high-protein
420 cal
30g protein
30g carbs
20g fat
per serving · estimated
Ingredients
- 3/4 lb cod fillets
- 1/2 cup all-purpose flour
- 1/2 cup sparkling water
- 1 russet potatoes
- 2 garlic cloves
- 1/4 cup olive oil
- 1 tbsp white wine vinegar
- 1 cup sunflower oil for frying
Method (tap to check — screen stays awake)
- Boil the potatoes until tender, drain, and mash with garlic, vinegar, and olive oil into a smooth skordalia; season and set aside.
- Whisk flour with sparkling water and a pinch of salt into a light batter.
- Pat cod dry, cut into pieces, and dip in the batter.
- Fry in 350F oil about 4-5 minutes until golden and crisp, working in batches.
- Drain on a rack and serve hot with the garlic skordalia.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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