Dinner · 50 min · greek

Bakaliaros Skordalia

Weeknight-friendly Greek cooking: Bakaliaros Skordalia comes together in 50 minutes with salt cod, potatoes, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Salt cod
• 2 lb Potatoes
• 8 cloves Garlic
• 1/2 cup Almonds
• 3/4 cup Olive oil
• 3 tbsp Red wine vinegar
• 1/2 cup Flour

Steps

1. Desalt the cod 24 hours, changing the water 4 times.
2. Boil the potatoes until very tender; rice them while hot.
3. Pound the garlic with salt to a smooth paste, then work in the ground almonds.
4. Beat in the riced potato, then drizzle in the olive oil and vinegar alternately, whipping until the skordalia is fluffy and holds peaks.
5. Dredge the cod in flour and fry until deep golden and crisp, about 4 minutes per side.
6. Serve the hot, crisp cod with cold, garlicky skordalia — the temperature contrast is traditional and essential.
7. Greece’s March 25th national dish, eaten to celebrate Independence Day; the garlic should clear your sinuses.

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