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Greek traditional fried cod with skordalia

Paradosiakos mpakaliaros skordalia

Sevings: 6-8
cod, fish, greek easter, greek independence day, potatoes, sarakosti, special days
Greek Ethima, Main courses

Did you know that we stop fasting on Lent, on March 25, the day of the double feast, the Annunciation of the Virgin Mary and the anniversary of the National Holiday and we eat cod garlic?

Sarakosti (Lent) is the oldest and strictest period of fasting for the Orthodox Church. During the period of Lent, fasting is catalyzed, three times, giving the faithful an opportunity for empowerment. The first of these exceptions is on the day of the feast of the Annunciation of the Virgin, as has been established on March 25th.

It is a joyous celebration during the period of Lent mourning and because it is a feast of the Mother of God, dedicated to the Virgin Mary and therefore very important, fish, oil and wine are catalyzed.

As for the second day of differentiation of fasting, this is Palm Sunday, which is a Despotic feast, dedicated to the earthly life of Jesus, when the faithful again consume fish, oil and wine.

The catalysis of the oil takes place on Holy Thursday, in memory of the delivery of the sacrament of Holy Communion by Jesus Christ. In fact, on Holy Thursday, the Divine Liturgy of the Great Kingdom is celebrated, which is performed only 10 times a year.

The custom of cod

A traditional dish of the day of the Annunciation, which is now of double importance for Hellenism, as it coincides from 1838 with the celebration of the Revolution of 1821, is the cod and in fact the accompaniment of the famous garlic.

The explanation for this tasty habit is quite simple and has to do mainly with the inability of the inhabitants of the hinterland to procure fresh fish directly and economically.

Although cod is not a “Greek” fish, as it is found mainly on the shores of the northeastern Atlantic, the fact that it becomes salty makes it a cheap and easy food to maintain.

Ingredients

1,5 kgr cod, salted
200gr all-purpose flour
vegetable / sunflower oil for frying

for frying beer batter (link)

500ml water (room temperature)
500gr all-purpose flour
1 can (330ml) beer (room temperature)
2 sachets dried yeast
2 pinches granulated sugar
1 pinch salt

for skordalia (link)

6-7 medium potatoes
3-5 cloves of garlic (as much as you want), graded
1/2 medium lemon (juice)
2-3 tbsp. vinegar
1,5 cup olive oil or sunflower oil
salt

Method

prepare the cod (desalt cod) – link

Cut the cod into servings and remove the bones (don’t remove the skin).
In a large bowl add the cod and cover it with fresh cold water and leave it for at least 18-24 hours (overnight) in a safe place on the kitchen counter or in the sink.
Change water at least 4 times or more (at least every 6 hours). If you don’t change the water several times, your cod will not be properly desalted and will be very salty.

prepare the skordalia – link

Clean, wash and cut the potatoes into four pieces each.
Put them in a saucepan, add salt, cover them with water and from the time they boil, boil them for about 20 minutes, to soften.
When your potatoes are ready, remove from heat, drain them and set aside for 3-5 minutes, to allow the most steam to evaporate (keep the broth).
In a food processor add some of the potatoes, some of its broth (that you kept) and mash them very well and pure them on a bowl (continue with this step until potatoes are finished).
In the bowl add the garlic (graded), take a wooden spoon and mix well.
Add lemon juice, vinegar and stir.
Add slowly the olive oil and stir very well.
Taste and add some more if the ingredients, if you want, and leave to cool.

prepare the frying beer batter – link

In a bowl, add the water, beer, yeast, sugar and mix well.
Set the mixture aside for 10-15 minutes so beer and yeast “work” together.
Αdd the flour, a pinch of salt and mix very well the mixture is smooth with no lumps.

time to fry the cod

Remove desalted codfish from water and place it on absorbent kitchen paper to dry very well.
In a pan add the vegetable / sunflower oil to heat.
In a container spread the 200gr of flour.
Add the pieces of fish in the flour mixture, coated well and then shake to remove the excess flour.
When oil heats very well,
Dip the pieces of cod in to the frying batter to coat completely, hold it high to drip off the excess batter and start frying.
Carefully add the fish to the hot oil and let it fry for about 2-3 minutes in every side (until they are golden brown). Try to fry a few pieces of cod so that the temperature does not drop in the pan. Also remove any bits of batter if there is any.
Leave the cod on absorbent paper to drain the excess oil and serve.
Continue steps 7 and 8 until you finish with the cod.

Tips:

Skordalia:

Keep in mind that the more time goes by, the garlic smell becomes stronger and the skordalia puree becomes thicker and stiffer.
Cover well and you can keep it refrigerated for several days.

Beer: If you want to avoid beer alcohol, you can use non-alcoholic beer or replace the amount with water (room temperature).