Fried Salt Cod

Fried salt cod is a staple across the Mediterranean, and this Greek preparation keeps it straightforward: soak, boil, batter, fry. The overnight soak draws out the excess salt and rehydrates the dried fish into something flaky and firm, ready for the pan.

The batter is thin and simple. Flour, water, a pinch of salt, and baking powder create a light coating that crisps in hot oil without overwhelming the cod. You want just enough batter to form a golden shell, not a thick blanket that hides the fish underneath.

Serve it hot alongside skordalia, the traditional garlic-potato dip that comes to the table cold or at room temperature. The contrast between the crispy, warm fish and the cool, garlicky sauce is what makes this dish work.

Chef Tips

• Change the soaking water two or three times if the cod is heavily salted. Taste a small piece after boiling to check the salt level before battering
• Remove all bones and the dark skin after boiling. They come off easily when the fish is warm
• Keep the frying oil at a steady medium heat. Too hot and the batter burns before the fish cooks through; too low and it absorbs oil and turns greasy
• Drain on paper towels or a wire rack and serve immediately. Battered fish loses its crunch fast

Variations

• Add a splash of beer to the batter instead of some of the water for a lighter, crispier coating
• Squeeze lemon juice over the fried pieces and scatter fresh parsley for a brighter presentation
• Serve with a simple lemon-garlic aioli if you don’t have skordalia on hand