BAKALIAROS | Fried Salted Cod

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There are few dishes more symbolic in Greek cooking than bakaliaros. Crispy, golden fried salted cod, traditionally served on March 25th. This day marks a beautiful double celebration: the Annunciation of the Theotokos and Greek Independence Day.

Right in the middle of Lent, when meals are typically simple and plant-based, March 25th (and also Palm Sunday) offers a special exception, fish is permitted. And not just any fish… for Greeks, it has to be bakaliaros, served with a bold, garlicky skordalia on the side.

This dish is all about contrast, crunchy batter, soft flaky fish, and that punchy garlic dip. It’s nostalgic, celebratory, and deeply rooted in tradition.

bakaliaros skodalia - fried salted cod.

Serving

Bakaliaros is best enjoyed fresh, hot, and crispy, dipped generously into that rich, garlicky skordalia. Recipe here!!!

It’s the kind of meal that fills the kitchen with aroma, brings everyone to the table, and marks the day in the most delicious way.

Kali orexi 💙

Serving Bakaliaros SKORDALIA is best enjoyed fresh, hot, and crispy — dipped generously into that rich, garlicky skordalia. It’s the kind of meal that fills the kitchen with aroma, brings everyone to the table, and marks the day in the most delicious way. Kali orexi 💙

BAKALIAROS | Fried Salted Cod

Mary Politis
Print Recipe
Bakaliaros is a traditional Greek dish of crispy fried salted cod, enjoyed on March 25th, a special double celebration of the Annunciation of the Theotokos and Greek Independence Day. Although it falls during Lent, fish is permitted on this day (and also on Palm Sunday), making this dish a meaningful part of the feast. The salted cod is soaked to remove excess salt, then coated in a light batter and fried until golden and crisp in olive oil. Served with skordalia, a bold garlic and potato dip, it’s a dish that’s simple, symbolic, and full of flavour.
Prep Time 1 day
Cook Time 20 minutes
Servings 10 pieces

Ingredients
  

  • 2 fillets salted cod baccala or bakaliaro
  • 1/2 cup corn flour
  • 1/3 cup self-raising flour
  • 1/4 tsp baking powder
  • Just over 1/2 cup cold water
  • Extra virgin olive oil for frying
  • 1/2 tsp salt (for after frying)

Instructions
 

  • Start by preparing the bakaliaro. Rinse off the salt, cut into 4–5 pieces, and place in a large container of water. Leave in the fridge for 24 hours, changing the water occasionally.
  • (If using fresh cod, you can skip this step entirely.)
  • To make the batter, add the corn flour, self-raising flour, baking powder, and cold water to a bowl. Mix until smooth.
  • Pour enough extra virgin olive oil into a pan to shallow fry (about 1cm deep) and heat to just over medium. Avoid very high heat — keep it under 210°C.
  • Lightly dust the cod pieces in flour, then dip into the batter, letting any excess drip off. Carefully place into the hot oil and fry for about 5 minutes, turning gently, until golden and crisp.
  • Transfer to a plate lined with paper towel.
  • Finish with a sprinkle of sea salt and serve with skordalia.
Keyword bakaliaro, cod, palm sunday feast, Seafood
Posted in Seafood.

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