Pan-Fried Cod with Garlic and potato PurÉe

Bakaliaros Me Skordalia


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      55 min

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

A popular dish served year-round, largely because it’s made with salted cod, which means you don’t have to wait for cod fishing season to enjoy this dish. But bakaliaros me skordalia is traditionally associated with March 25. That’s a double celebration for Greeks, being both Independence Day and Evangelismos (the Annunciation of the Virgin Mary). And speaking of doubling the fun, the cod is served with garlic and potato purée, the perfect match for these fried fish fritters (