Dish

Bakaliaros

Codfish

Bakaliaros is made by soaking salt cod in water for several hours to remove the excess salt. The fish is then coated in flour and fried until it is crispy and golden brown. The dish is typically served with skordalia, a garlic and potato dip, and a side of greens. The saltiness of the fish pairs well with the creamy skordalia and the bitterness of the greens.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Bakaliaros has been a staple of the Greek diet for centuries. Salt cod was a popular food source in ancient Greece and was often used in traditional dishes like Bakaliaros. The dish is still popular today and is often served during the Christmas season.

Dietary considerations

Gluten-free

Variations

There are many variations of Bakaliaros, including adding herbs and spices to the flour coating or using different dips for dipping. Some people also like to add a squeeze of lemon juice to the fish before serving.

Presentation and garnishing

Bakaliaros is typically served on a plate with the skordalia and greens on the side. Garnish with a lemon wedge and a sprig of fresh parsley for added flavor and presentation.

Tips & Tricks

To ensure that the fish is not too salty, be sure to soak it in water for several hours before cooking. The fish should be cooked until it is crispy and golden brown.