Bakaliaros

Summary
( Salted Cod Fillets )
The traditional meal served on March 25, when Greece was liberated from the Turkish occupation in 1821. Also on October 28, when Prime Minister Metaxa refused to join the Axis before World War II.

The fillets are dried and cured with coarse sea salt.
Servings: 6


Ingredients

• 2.20 lbs of cod (Salted Dry Cod)
• 1 large egg
• 6 oz of flour for all purposes
• a little vegetable oil
• 1-2 pinches of white pepper
• 6 oz of water

Directions

• Cut the cod into small pieces and soak overnight in water.
• Change the water 2-3 times.
• Drain the fish.
• In a bowl, mix together the flour, water, beaten eggs and pepper.
• Dip the cod pieces in the batter, one at a time.
• Place in preheated oil in frying pan and fry until golden brown on both sides.

Source: EatGreekTonight

Baked Cod Fish

Ingredients

•     Pepper
•     Salt
•     Olive oil
•     150gr (.35 lb) feta cheese
•     Oregano
•     3 cloves of garlic
•     3 ripe tomatoes
•     2 cod fish fillets

Directions

1. Grease a baking pan with some olive oil and place the fish fillets in it.
2. In a bowl chop and crush the tomatoes, add a pinch of oregano, 4 tablespoons olive oil, and 3 crushed cloves of garlic. Mix everything together well.
3. Pour some of the tomato mix over each fillet and add some salt and pepper to taste.
4. Crumble some feta cheese over each fillet and bake in a preheated oven at 180C (350 F) for 30 to 45 minutes.
5. Check the fish occasionaly to make sure it does not get overcooked and dry up.
6. Serve hot.

Note : Goes well with potato salad. Serves 2.

Source: Greekrecipes.gr

Greek Cod (Bakaliaros) With Garlic Sauce (Skordalia)

This fish dish is normally accompanied by garlic sauce (skordalia) and beetroot. What you see in the photo may look like mashed potatoes, but is the skordalia. The photo shows the fish called galeos, but this is most likely unobtainable abroad, so as it belongs to the cod family, we have given the recipe using cod below. It is very easy to prepare and is similar to fish croquettes.

To make the skordalia and beetroot, please go to a previous post here which gives the recipe.

Ingredients

1 kg fresh cod
4 tablespoons flour
300 ml sunflower oil
Salt to taste


Preparation

Cut the cod into slices approx. 3cm wide.

Remove the central bone, fold open the remaining flesh and cut it in half.

Salt each of the pieces and sprinkle flour on them.

Deep fry in hot oil for 4 minutes approx.

You can find here more recipes likes this...

Authentic Greek Recipes