Cod with Skordalia Sauce

Cod with Skordalia Sauce
4.8/5 rating (4 votes)

  • Ready in: 30-35'
  • Serves: 8
  • Complexity: medium


  • cod: 2 whole fillets
  • flour: 2 teacups
  • beer: 1 teacup
  • baking soda: ½ tsp
  • olive oil: for frying
  • cherry tomatoes: for garnish
  • For skordalia (garlic sauce)
  • bread: 4 slices soaked in water
  • garlic: 3-4 cloves, finely chopped
  • white wine vinegar: 1 tbsp
  • olive oil: 8 tbsp, extra virgin
  • salt: little


  1. Desalt the cod following the instructions on the package. Remove from water and place on double paper towels to drain. Next, prepare the batter as follows: dissolve the flour and the baking soda in the beer. Stir with a fork to smooth and thick, porridge-like, consistency.

  2. Dip the cod fillets into the mixture one by one. Heat the oil and fry the fillets until golden on both sides.

  3. Prepare the garlic sauce as follows: drain the water off the bread. Put the bread into a blender, add the garlic, the vinegar and the salt and puree until thoroughly combined. Keep the blender running and slowly pour the oil in.

  4. Transfer the cod to a platter lined with paper towels to absorb any excess oil. Pair with the garlic sauce and serve immediately. Garnish with the cherry tomatoes.


The pungent flavor and the potent tang of garlic beg for time-honored retsina wine, which seems to have come a long way from being a mere tourist cliché. The aroma of the resin, now subtly infusing the wine as contemporary Greek winemaking dictates, makes it a prime pairing candidate for the much sought-after cod fish. Alternatively, the equally long-established ouzo and tsipouro lend themselves well to this sharp-tasting dish.