• 2 pieces of salted cod fillet

For the batter:

• ½ kilo all-purpose flour
• 1 beer
• 1 glass of water
• 1 packet baking powder
• ½ teaspoon sugar
• 1 teaspoon salt
• 3–4 drops of lemon juice
• Olive oil for frying

Choose salted cod that has a clean white color. Rinse it thoroughly to remove excess salt, then cut it into small pieces. Place the pieces in a bowl of water and refrigerate. Leave for 24–48 hours, changing the water every four hours until the cod is properly desalinated. Thinner pieces will desalinate faster, so remove them earlier and keep them refrigerated until the thicker pieces are ready. This step can be skipped if using ready-to-cook desalted cod fillets.

To prepare the batter, place the flour in a bowl and add the baking powder, salt, and sugar. Gradually pour in the beer and water while stirring until a smooth, light batter forms. Add the lemon juice and mix again. Set the batter aside.

Remove the cod from the refrigerator, pat dry thoroughly with kitchen paper, and remove the skin if desired. If not using fillets, also remove any bones.

Heat olive oil in a deep frying pan until hot. Lightly coat each piece of cod in flour first — this helps absorb moisture and allows the batter to stick better — then dip into the batter. Let any excess batter drip off before carefully placing each piece into the hot oil. Fry in small batches so the oil temperature stays high. Turn the pieces until golden on both sides and the batter becomes crisp. Remove and place on absorbent paper.

• 3–4 garlic cloves (adjust to desired intensity)
• ½ kilo bread crumb
• 100 g walnuts
• Olive oil
• Vinegar

Soak the bread in water and squeeze it very well to remove excess moisture.

Peel the garlic and place it in a blender with a little salt and vinegar. Blend until smooth. Add the walnuts and blend thoroughly. Gradually add the bread and olive oil, blending until the skordalia becomes thick and creamy.

Garnish with parsley.

• Potatoes
• Garlic
• Olive oil
• White vinegar
• Salt and pepper

Peel, wash, and cut the potatoes into small pieces. Place them in a pot with cold water and a little salt, then boil until fully cooked. Drain and allow them to cool slightly until the steam disappears.

Meanwhile, peel the garlic and remove the inner germ (to make the flavor milder). Blend it with vinegar, 50 ml olive oil, and a little salt until smooth.

Mash the potatoes in a bowl if you prefer a purée texture, then add the garlic mixture and extra olive oil as needed. Alternatively, place the potatoes directly in the blender with the garlic mixture and blend while gradually adding olive oil until light and fluffy. Avoid over-blending, as skordalia can become sticky.

Adjust garlic, salt, pepper, vinegar, and olive oil according to taste. A little lemon juice may also be added if desired.

Good luck and enjoy!

Find all the authentic ingredients for bakaliaros and skordalia at Athena Market in Brockton! From salted cod to Greek olive oil and honey, everything you need is just a visit away.