Let's Cook...Crispy Cod & Skordalia à la Savouidakis!
Greek Independence Day on March 25 is traditionally celebrated with one iconic dish: crispy cod served with skordalia, a rich and garlicky potato dip. Made with SAVOU Organic Extra Virgin Olive Oil, this classic becomes truly unforgettable.
Ingredients (Serves 4–6)
For the cod
- 500g salted cod
- 1 cup all-purpose flour
- 1 tsp baking powder
- Salt and freshly ground black pepper
- 1 cup cold sparkling water
- SAVOU Organic Extra Virgin Olive Oil, for frying
For the skordalia
- 500g potatoes
- 4–5 garlic cloves
- 2–3 tbsp white wine vinegar
- SAVOU Organic Extra Virgin Olive Oil
- Salt
Method
- Cut the salted cod into portions and soak in cold water for 24–36 hours to remove excess salt. Keep refrigerated and change the water every 3–4 hours. Once lightly salted, drain and pat dry.
- In a bowl, whisk together the flour, baking powder, salt, and pepper. Gradually add the cold sparkling water until a smooth and airy batter forms.
- Coat the cod pieces generously in the batter and fry in SAVOU Organic Extra Virgin Olive Oil until golden and crisp. Transfer to paper towels to drain.
- For the skordalia, boil the potatoes until tender. Mash until smooth and velvety, or leave slightly rustic with a little texture.
- Crush the garlic with a pinch of salt into a smooth paste. Add the vinegar, then slowly whisk in the SAVOU Organic Extra Virgin Olive Oil until emulsified.
- Fold the garlic mixture into the potatoes and season to taste.
- Serve the crispy cod alongside the skordalia and enjoy one of Greece’s most cherished traditional dishes.