Bakaliaros Skordalia with Argilos EVOO Recipe

March 25, 2025

No Independence Day feast is complete without bakaliaros skordalia, a dish that embodies Greek tradition. Bakaliaros is salt cod, soaked to remove excess salt, then coated in a light batter and fried until golden and crispy. It’s paired with skordalia, a creamy garlic dip made from mashed potatoes or bread, garlic, lemon juice, and high-quality olive oil.

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For the Bakaliaros (Fried Cod)

Ingredients

For the Bakaliaros (Fried Cod):

1 lb salt cod (bakaliaros), soaked and desalted
1 cup all-purpose flour
1 cup sparkling water (cold)
1 tsp baking powder
Salt and pepper to taste
Argilos IV MILD EVOO for frying

For the Skordalia (Garlic-Potato Dip):

4 medium potatoes, boiled and peeled
4 garlic cloves, minced
1/2 cup Argilos IV MILD Harvest EVOO
2 tbsp lemon juice
Salt to taste

Bakaliaros Skordalia (Fried Cod)

Instructions

1. Prepare the Cod:

Cut the Cod: Slice the desalted salt cod into bite-sized pieces.

Make the Batter: In a mixing bowl, whisk together the flour, cold sparkling water, baking powder, salt, and pepper until you have a smooth, lump-free batter.

Fry the Cod: Pour enough Argilos IV MILD EVOO into a deep pan to submerge the cod pieces (about 1-2 inches deep). Heat it over medium heat until hot but not smoking (around 350°F/175°C if using a thermometer). Dip each cod piece into the batter, letting excess drip off, and fry for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.

2. Make the Skordalia:

Mash the Potatoes: In a large bowl, mash the boiled potatoes with a fork or potato masher until smooth.

Add Flavorings: Stir in the minced garlic, lemon juice, and a pinch of salt.

Incorporate the EVOO: Gradually pour in the Argilos IV EVOO while stirring continuously, until the mixture becomes creamy and fully combined.

3. Serve:

Plate the Dish: Arrange the crispy fried cod pieces on a plate next to a generous dollop of skordalia. For an extra touch of richness, drizzle a little more Argilos IV MILD EVOO over the top.

TIPS:

Desalting the Cod: Soak the salt cod in cold water for 24-48 hours before cooking, changing the water every 6-8 hours to remove excess salt.

In this Recipe

ARGILOS IV MILD

For Bakaliaros Skordalia we recommend Argilos IV MILD, The mild, smooth flavor enhances the skordalia’s creaminess and provides a premium frying oil that complements the cod’s delicate taste.

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