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Bakaliaros Skordalia | Stavros Varthalitis

  • NAVA Preparation time10’
  • NAVA Cooking time10’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

2 cod fillets cut into bites

300 gr. all purpose flour 


Sunflower oil for frying

For the batter:

250 gr. self rising flour 

200 gr. corn flour or rice flour

330 gr. ice cold beer

50 gr. tsipouro

60-100 gr. icy water

1 pinch of granulated sugar

1 pinch of salt

For garlic with yogurt:

700-800 gr. potatoes or 3 medium potatoes peeled and cut into pieces

1 teaspoon salt

3-4 cloves of garlic

180 gr. olive oil

40 gr. apple cider vinegar

Freshly ground pepper

2 tablespoons strained yogurt

1 spring onion, finely chopped

3-4 sticks of fresh thyme

Recipe Directions

1) For the batter: in a bowl, mix the iced beer, 60ml water, the tsipouro, the sugar, the salt, the flour and the rice flour. Mix well and check if you need to add a little water.

2) In a deep dish add 300 gr.  of flour.

3) Cut the cod into small pieces and add salt. Dip each piece first in the flour and then in the batter.

4) In a saucepan with hot sunflower oil, slowly add the pieces of cod. To prevent the cod from sticking to the bottom, wait for it to cook a little aside before leaving it completely in the oil. For the amount of cod we have in our recipe we will need to fry in two portions.

5) When the frying is complete, take out the pieces on a plate with absorbent paper.

6) For the skordalia: mash the boiled potatoes and then beat in a blender 3-4 cloves of garlic, apple cider vinegar, olive oil, salt and pepper. Combine the puree with the contents of the blender and add two tablespoons of yogurt.

7) Serve the cod and the skordalia with thyme and spring onion.

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