GreeceCod with Walnut Skordalia
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
- Yield
- 6 servings
- Preparation
- 40 minutes (plus 24–36 hours desalting)
- Cooking
- Approximately 30 minutes
- Difficulty
- Medium
Cod with skordalia is one of the most distinctive and beloved dishes of traditional Greek cuisine. The contrast between succulent cod enclosed in a crisp, golden batter and the rich, intensely flavoured skordalia creates a combination deeply associated with Greek family gatherings and festive tables.
The dish holds a particularly important place in the tradition of March 25th, when Greece celebrates both the anniversary of the Greek War of Independence and the great religious feast of the Annunciation. As this date falls during Great Lent, Orthodox tradition permits the consumption of fish on this feast day.
Salt cod became especially important in Greek food culture because, unlike fresh fish, it could be preserved for long periods and transported easily to mountainous regions and communities far from the sea. Over time it became the fish most closely associated with the traditional March 25th table.
Alongside it stands skordalia, one of the most characteristic preparations of Greek folk cuisine. Its ingredients vary from region to region and from one family tradition to another, with versions based on potatoes, bread, walnuts, or combinations. The bread-and-walnut version offers a particularly rich and traditional character.
Today, cod with skordalia remains an inseparable part of Greece's March 25th culinary tradition, while also being enjoyed throughout the year in family homes and traditional Greek tavernas.
Ingredients
For the cod
- 1.2 kg salted cod fillet
- 80 g all-purpose flour, for lightly dusting
- Vegetable oil suitable for deep-frying
For the crispy beer batter
- 250 g all-purpose flour
- 50 g cornstarch
- 330 ml very cold pale beer, preferably lager or pilsner
- 1 tsp baking powder
- A small pinch of salt
For the walnut skordalia
- 200 g rustic country bread crumb, preferably one day old
- 100 g walnut kernels
- 5–6 garlic cloves
- 120–140 ml extra virgin olive oil
- 35–40 ml white wine vinegar
- 1 tbsp freshly squeezed lemon juice
- 2–4 tbsp cold water, if required
- Sea salt
Preparation
- 1
Cut the salted cod into generous serving portions and place them in a deep container filled with plenty of cold water. Refrigerate for 24–36 hours, changing the water regularly; the exact time depends on the thickness of the fish and its salt content.
- 2
Before cooking, taste a very small piece to check the level of saltiness. Drain the cod and pat it thoroughly dry with kitchen paper — removing excess moisture is essential for a crisp batter.
- 3
For the skordalia, briefly soak the bread crumb in cold water, then squeeze it thoroughly to remove as much moisture as possible.
- 4
Using a mortar and pestle, crush the garlic with a little sea salt until a smooth paste forms. Add the walnuts and continue pounding until finely crushed, taking care not to process them into an oily paste.
- 5
Add the squeezed bread and work the ingredients together until well combined. Gradually incorporate the olive oil, alternating it with the white wine vinegar.
- 6
Add the lemon juice and, if necessary, a little cold water until the skordalia develops a rich, creamy yet firm consistency. Adjust salt and acidity, then rest for 20–30 minutes before serving.
- 7
For the batter, combine the flour, cornstarch, baking powder and a small pinch of salt in a bowl. Immediately before frying, open the ice-cold beer and gradually pour it into the dry ingredients.
- 8
Stir gently and only briefly — the batter does not need to be completely smooth; a few small lumps are acceptable. Overmixing develops gluten and produces a heavier crust.
- 9
Lightly dust the thoroughly dried pieces of cod with flour, shaking off any excess. Dip each piece into the cold beer batter, ensuring an even coating, and transfer immediately to the hot oil.
- 10
Fry at 175–180°C in small batches so the oil temperature remains stable, until the batter is puffed, crisp and deep golden brown while the cod stays moist and tender inside.
- 11
Remove the cod and allow it to drain briefly on a wire rack rather than leaving it too long on absorbent paper, which can soften the crust.
Plating
Serve the cod immediately while the beer batter is still hot and exceptionally crisp, accompanied by a generous portion of walnut skordalia. Add fresh lemon wedges and, for a complete traditional Greek table, boiled wild greens, beetroot or a simple seasonal salad.
Serving suggestion — The secret to an exceptionally crisp result lies in temperature contrast: thoroughly dry cod, ice-cold beer and oil held steadily at 175–180°C. A light lager or pilsner is ideal — its carbonation creates a light coating while the malt lends colour and aroma. For the skordalia, a mortar and pestle gives the best texture; keep a very fine natural walnut texture rather than a smooth paste.
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