Fried salted cod with potato-garlic mash or in Greek Bakaliaros Skordalia is a Greek national dish, served on the celebration of 25th March. Enjoy with a glass of Pente Litharia 2018 by “Oenou Yi – Ktima Vassiliades”.


Ingredients:

For the cod

  • 1 ½ kilos salted codfish, bones removed but skin on
  • homemade frying batter
  • 200 g all-purpose flour, for dredging fish
  • salt
  • pepper
  • vegetable oil, for frying

For the potato and garlic mash

  • 3-4 potatoes, peeled and cut into pieces (750 g)
  • 1 teaspoon of coarse salt
  • 3 cloves of garlic
  • 175 ml olive oil
  • 50 ml white wine vinegar
  • salt
  • pepper
  • 1 fresh onion, finely sliced, for serving
  • 3-4 stems of parsley, finely chopped, for serving

Preparation:

For the cod

  1. Desalt the codfish and prepare the batter.
  2.  Lay the desalted codfish on a working surface and pat dry with paper towels.
  3. Cut into bite sized pieces, keeping them as similar in size as possible so they can all cook at the same time.
  4. Spread flour in a bowl, add some salt and pepper and mix.
  5. Dredge the pieces of fish in the flour mixture, until completely coated, shake off any excess flour.
  6. Add a generous amount of vegetable oil to a pan and heat to 180 ͦ C.
  7. Dip the pieces of fish in to the frying batter to coat completely and let excess batter drip off.
  8. Carefully add the fish to the hot oil. Dip half of the piece in to the oil, gently move it around a little and when it puffs up a little you can release the other half in the pan.
  9. Remove any bits of batter so that they don’t burn.
  10. Fry until they are golden then turn them over and fry until they are golden brown.
  11. When ready, remove from pan and place on paper towels to drain excess oil.
  12. Enjoy with a glass of Pente Litharia 2018 from “Oenou Yi – Ktima Vassiliades”.

For the potato and garlic mash

  1. Place a pot filled with water and 1 teaspoon of coarse salt over high heat and bring to a boil.
  2. Cut the potatoes into small pieces and add them to the pot.
  3. Boil for 15-30 minutes, until they soften (the boiling time depends on how large the size of the pieces of potato are).
  4. In a food processor, add the olive oil, garlic, white wine vinegar, salt and pepper. Beat until the garlic completely breaks down.
  5. When your potatoes are ready (you can easily pierce them with a knife) drain and set aside for 5 minutes, to allow the steam to evaporate.
  6. Transfer to a bowl and mash them with a potato masher.
  7. Add the garlic-oil mixture and stir to incorporate, season to taste.
  8. Keep in mind that the more time goes by, the stronger the garlic smell and the thicker and stiffer the mash become.
  9. Serve with a sprinkle with chopped fresh onions, parsley and olive oil.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.