Beer-Batter Fried Cod with Skordalia

Greece Is | March 24th, 2026

Greece IsIn DepthGASTRONOMY

A classic, irresistible combination, deeply tied to the March 25 feast, yet equally perfect as a meze any time of year.

Chef: Nikos Syrigos

Preparation & Cooking time: Preparation: 30 minutes Cooking: 10 minutes

Serves: 2-3

Method

Cod

In a bowl, whisk together the flour, beer, salt, and pepper to make the batter.

Heat the olive oil in a frying pan over high heat.

Dip each piece of cod into the batter, ensuring it is evenly coated, then shake off any excess.

Fry for about 2-3 minutes on each side, until golden brown.

Remove with a slotted spoon and place on paper towels to drain excess oil.

Ingredients

For the cod

500 g salted cod fillet, desalted* and cut into medium pieces
200 g all-purpose flour
160 ml beer
1 tsp salt
1/2 tsp pepper
250 ml olive oil (for frying)

Skordalia (Garlic Dip)

Start with the skordalia. In a food processor, blend the garlic, vinegar and 200 ml of the olive oil until smooth.

Add the soaked, well-squeezed bread, and blend again until creamy.

Pour in the remaining olive oil and salt, and blend briefly until fully incorporated.

Transfer to a bowl and set aside until ready to serve.

Ingredients

For the skordalia (garlic dip)

8 garlic cloves, peeled
2 tbsp vinegar
1/2 tbsp salt
1/2 loaf of bread, crust removed, soaked in water and well squeezed
250 ml olive oil

Tip

Desalting the cod: Rinse the cod thoroughly under running water to remove excess salt. Cut into pieces and place in a bowl of water, skin side up. Cover with a plate and weigh it down with a heavy object to keep the fish submerged. Soak for 12 to 36 hours, changing the water every 4 to 6 hours.

Originally published in Greek at gastronomos.gr.