Fried Salt Cod – Greek Bakaliaros

Have you ever wondered about the intriguing history behind that delightfully crispy fried salt cod dish you’ve seen on Greek restaurant menus? Brace yourself, because the story of bakaliaros skordalia is a tale of seafaring adventures, centuries-old culinary traditions, and the enduring allure of the Mediterranean’s salty bounty.

The history of salt cod, or baccalà,

Key Takeaways – Fried Salt Cod Greek Bakaliaros

  • The history of salted cod, or baccalà, dates back to the ancient Mediterranean civilizations.
  • The dish of bakaliaros skordalia combines crispy fried salt cod with a creamy, garlic-infused potato dip.
  • Preparing the perfect baccalà requires a delicate balance of soaking, frying, and seasoning.
  • Fried salt cod is a beloved Greek seafood delicacy with roots spanning centuries.
  • The skordalia dip adds a flavorful, garlicky complement to the salty, crunchy fried cod.

Reviving an Ancient Mediterranean Tradition

The history of baccalà, or salted cod, is deeply rooted in the culinary traditions of the Mediterranean region. In an era before modern refrigeration, salt became an essential tool for preserving seafood, leading to the development of salted cod as a staple ingredient across countries like Italy, Spain, and Greece.

History of Baccalà (Salted Cod)

Salted cod has been a part of the Mediterranean diet for centuries, with its origins dating back to ancient Greece, where it was considered a cherished delicacy. Over time, the preparation and use of salted cod evolved, becoming an integral component of traditional dishes throughout the region.

From Norway to Greece: A Seafood Delicacy

One of the world’s leading producers and exporters of baccalà is Norway, where the cold waters and fishing practices yield high-quality salted cod. This prized seafood is then shipped to countries around the Mediterranean, where it is used in a variety of traditional dishes, including the iconic bakaliaros skordalia.

The bakaliaros skordalia dish, a beloved Greek specialty, is a testament to the enduring legacy of salted cod in the Mediterranean culinary landscape. The dish’s origins can be traced back to ancient Greece, where fried salt cod was a treasured delicacy. Over time, the recipe has evolved, with the addition of the garlicky skordalia dip becoming a hallmark of the Greek version of the dish.

“Salted cod has been a staple in the Mediterranean diet for centuries, reflecting the region’s rich seafood traditions and the ingenious ways in which our ancestors preserved their precious resources.”

As we rediscover the history of baccalà and the diverse Mediterranean cod dishes that have stood the test of time, we are reminded of the importance of preserving our culinary heritage and celebrating the timeless flavors that have nourished generations.

Bakaliaros Skordalia Fried Salt Cod with Garlicky Potato Dip

In the heart of Greece, a captivating culinary tradition has endured for centuries – the art of Bakaliaros Skordalia. This beloved dish marries the crisp, golden-brown perfection of fried salt cod with the creamy, garlicky delight of a potato-based dip, creating a harmonious symphony of flavors that has enchanted generations of Greek food enthusiasts.

The journey of Bakaliaros Skordalia begins with the salted cod, or baccalà, a delicacy that has traversed the seas from Norway to Greece, captivating palates along the way. The cod is meticulously soaked in water for several days, allowing the excess salt to be gently purged, revealing the fish’s inherent sweetness and delicate texture.

Once the cod has been thoroughly prepared, it is coated in a light, airy batter and fried to a tantalizing crispness, the sound of the sizzling oil a siren’s call to the senses. Paired with the skordalia dip, a creamy blend of cooked potatoes, garlic, olive oil, and a touch of lemon juice, the Fried Salt Cod Recipe becomes a harmonious symphony of flavors, each element complementing the other in perfect harmony.

This Greek Fried Cod dish is often served as a meze, or appetizer, during Lenten or other seafood-focused meals, allowing diners to savor the rich, comforting flavors of the Skordalia Dip Recipe alongside the crisp, salty bites of the fried cod. It’s a testament to the ingenuity and culinary prowess of the Greek people, who have elevated this simple pairing into a culinary masterpiece that continues to captivate the senses and delight the palate.

Ingredient Quantity
Salt Cod (Baccalà) 1 lb (454g)
All-Purpose Flour 1 cup (120g)
Potatoes 2 lbs (907g)
Garlic Cloves 6 cloves
Olive Oil 1/2 cup (120ml)
Lemon Juice 2 tbsp (30ml)
Salt to taste
Pepper to taste

“Bakaliaros Skordalia is a culinary treasure that captures the essence of Greek gastronomy – a harmonious blend of simple, yet exquisite, ingredients that come together to create a dish that is both comforting and captivating.”

Preparing the Perfect Baccalà

Crafting the perfect baccalà, or salted cod, is an essential step in creating a delectable bakaliaros skordalia dish. The first crucial task is to soak the salted cod in water for 2-4 days, changing the water regularly, to remove excess salt and rehydrate the fish. This desalting process is crucial for achieving the ideal flavor and texture.

Once the cod is sufficiently desalted, it is time to prepare it for frying. The fish is patted dry and cut into bite-sized pieces, ensuring even cooking. The cod is then coated in a light batter, a crucial step for achieving the perfect crispy exterior. Proper frying technique is essential, maintaining the correct oil temperature and avoiding overcrowding the pan to guarantee the cod emerges golden brown and irresistibly crunchy.

The final result is a plate of warm, freshly fried salted cod, ready to be enjoyed with the accompanying skordalia dip and a spritz of lemon. With the right preparation methods, home cooks can recreate the authentic flavors of this beloved Mediterranean delicacy.


What is Bakaliaros Skordalia?

Bakaliaros Skordalia is a classic Greek dish featuring crispy fried salt cod paired with a creamy, garlic-infused potato dip.

What is the history of salted cod (baccalà) in the Mediterranean region?

Baccalà, or salted cod, has a long and storied history in the Mediterranean region, dating back to the days when refrigeration was not available. In order to preserve seafood, salt was used as a preservative, leading to the development of salted cod as a staple ingredient.

Where does the salted cod used in Bakaliaros Skordalia typically come from?

The salted cod used in bakaliaros skordalia often originates from Norway, one of the world’s leading producers and exporters of baccalà. Norwegian cod, prized for its firm texture and mild flavor, is salted and dried, then shipped to countries around the Mediterranean where it is used in traditional dishes like bakaliaros.

How is the salted cod prepared for Bakaliaros Skordalia?

The salted cod, or baccalà, must be soaked in water for several days, with the water changed regularly, to remove excess salt and rehydrate the fish. Once the cod is desalted, it is patted dry and cut into bite-sized pieces, then coated in a light batter and fried until golden brown and crispy.
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Author: Bob

With over 20 years in Bioinformatics and AI in Molecular Diagnostics, Bob Stavrou advises BiCos, focusing on authenticating OLIVE OIL DNA. He's also a passionate contributor to YouTube Cooking with Greek People and appeared on Greek TV show Savvatokiriako Me Ton Manesi, bridging science and culinary arts. Watch it on Alpha TV.

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