Pan-fried Cod with Greek Potato & Garlic Dip (Skordalia)

Name: Pan-fried Cod with Greek Potato & Garlic Dip (Skordalia)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 5 servings
Ingredients: 800 g cod; all-purpose flour; salt; sunflower oil; 500 g all-purpose flour; 300 ml Soda; 400 ml pale beer; 2 tsp granulated sugar; 2 tsp baking powder; salt; 1 kg potatoes; 5-6 cloves garlic; 200 ml olive oil; 150 ml broth; salt; pepper; 150 ml water

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
5 servings
Course
Main Course
Cuisine
Greek

Pan-fried Cod with Greek Potato & Garlic Dip (Skordalia)

Iris Warren

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This golden, crispy fried cod is coated in a light and airy beer batter, creating the perfect crunch with every bite. Served alongside skordalia, a traditional Greek garlic and potato dip, this dish offers a delicious balance of flavors—savory, tangy, and perfectly rich.

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Ingredients

Servings

800 g cod boneless and skinless
all-purpose flour for coating the cod
salt
sunflower oil for frying

For the batter:

500 g all-purpose flour
300 ml Soda carbonated drink
400 ml pale beer
2 tsp granulated sugar
2 tsp baking powder
salt

For the garlic sauce (skordalia):

1 kg potatoes peeled and cut into cubes
5-6 cloves garlic
200 ml olive oil
150 ml broth from boiling the cod's tail
salt
pepper
150 ml water

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Instructions

For the garlic sauce (skordalia):

Cut off the tail of the cod fillet, place it in a small pot with enough water, and boil for 5 minutes over medium heat to extract flavor.
Remove the fish from the pot and reserve 150 ml (2/3 cup) of the broth. You can make skordalia without fish broth, but it’s so much more flavorful with it.
In a separate pot, boil the potatoes in salted water for 20-25 minutes, until very soft. Drain and transfer to a bowl.
Add the garlic and olive oil to the potatoes. Using a hand blender, blend until smooth.
Gradually mix in the reserved cod broth, salt, pepper, and water as needed until creamy. Adjust seasoning and set aside.

For the Batter:

In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Slowly add the beer and carbonated soda, whisking until smooth and free of lumps. The batter should be slightly thick but pourable.

For the Fried Cod:

Heat at least 1 ½ inches (roughly 4 cm) of sunflower oil in a deep pan or pot to 350°F (175°C).
In a shallow bowl, mix flour with a pinch of salt, then coat the cod fillets evenly.
Dip the floured fillets into the batter, ensuring full coverage.
Carefully place the fillets in the hot oil and fry for 5-6 minutes, turning occasionally, until the batter puffs up, becomes crispy, and turns a nice golden color.
Once the cod is ready, transfer it to a plate lined with paper towels to absorb excess oil.
Serve the crispy fried cod hot, paired with skordalia sauce and lemon wedges.

Notes

Chef’s tip:
✔ For extra crispiness, fry in batches and avoid overcrowding the pan.✔ Skordalia consistency can be adjusted by adding more or less broth.✔ If using salted cod, desalinate it by soaking in water, changing it every 3 hours for 24 hours.