Salt Cod with Skordalia (Greek Garlic Dip)
A truly satisfying and traditional Greek dish, salt cod with skordalia is crispy on the outside, tender on the inside, and packed with bold flavor.
A truly satisfying and traditional Greek dish, salt cod with skordalia is crispy on the outside, tender on the inside, and packed with bold flavor.
Info
Prep Time:
30mCook Time:
15mDifficulty Level:
Ingredients
- 2 pieces salt cod (desalted)
- 150 g all-purpose flour
- 1/5 tsp fine salt (optional)
- Sunflower oil (for frying)
Directions
Plan ahead for desalting the cod. Soak it properly in advance to remove excess salt.
Once desalting is complete, rinse thoroughly under clean water.
Pat the fish completely dry with paper towels—this step is essential to remove all moisture.
Cut into portions and place them on absorbent paper.
Place the flour in a shallow tray.
Add a pinch of salt if desired, but be cautious as the fish may still retain some saltiness. Mix well.
Heat sunflower oil in a frying pan over medium-high heat. The oil should come halfway up each piece of fish.
Dredge each piece of cod in the flour, shaking off any excess.
Carefully place the coated pieces into the hot oil.
Fry for 3-4 minutes on one side until golden.
Turn and cook for another 2 minutes until evenly browned. Remove and transfer to paper towels to drain excess oil.
Tip for perfect crispiness: Keep the oil temperature as steady as possible to achieve a crunchy crust.
Recipe Tips
For cleaner portioning, chill the cod in the refrigerator for a short time before cutting.
Fry in small batches to prevent the oil temperature from dropping.
For an extra light and crisp coating, you can mix a little sparkling water into the flour to create a simple batter instead of dry dredging.
