If you find yourself in Greece on March 25th, you will notice fried cod gracing every table—a beloved national dish enjoyed nationwide. This is Bakaliaros Skordalia — crispy, golden fried cod paired with a bold and velvety garlic-potato dip. But why is this simple yet delicious dish so closely tied to Greek Independence Day? As you will find with many Greek traditions, the answer is tied to history, faith, and of course, the practical wisdom of island and mainland communities.

March 25th: A Dual Celebration in Greece 

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March 25th is one of the most significant national holidays in Greece. A historical day commemorating the start of the Greek War of Independence in 1821, when Greece rose against Ottoman rule. On this same day, the Greek Orthodox Church celebrates this date as the Feast of the Annunciation, honoring the Archangel Gabriel’s message to the Virgin Mary that she would give birth to Christ.

Because this religious holiday falls within Lent, a period of fasting and dietary restrictions leading up to Easter, meat and dairy are typically off-limits. However, the Church makes an exception; on this day, fish, oil, and wine are permitted, leading to the widespread tradition of enjoying Bakaliaros Skordalia.

Why Salted Cod? The Story Behind the Dish

Many Greeks lived in mountainous regions rather than coastal areas for centuries, seeking refuge from pirate raids that frequently plagued the Aegean and Ionian seas. Coastal settlements were vulnerable to attacks, forcing communities to move inland where they could farm and herd livestock safely. However, this drastically limited access to fresh seafood, and thus, preservation methods became essential for survival. While Greece is surrounded by sea, fresh fish was not always readily available—especially for those living in the mountains, away from the dangers of pirate invasions. 

As a result, salted cod (bakaliaros) became a practical alternative, easily transported and preserved for long periods. It was first introduced to Greece via trade with the Venetians and other European merchants. This inexpensive and accessible ingredient quickly found its place in Greek cuisine. Over time, it became the staple dish for March 25th, bringing both nourishment and a symbolic connection to the sea.

Pairing the cod with skordalia, a pungent garlic mash traditionally made with potatoes, bread, or nuts blended with olive oil and vinegar, adds a profoundly satisfying contrast to the crispiness of the fish. Garlic, known for its antimicrobial properties, was also historically valued for its ability to ward off illness—an old-world wisdom that makes skordalia both flavorful and practical.

How To Make Bakaliaros Skordalia at Home

If you want to experience the authentic flavors of Greek Independence Day, here’s how to make Bakaliaros Skordalia at home:

Ingredients for Bakaliaros (Fried Cod):

• 500g salted cod fillet, desalted for 24-48 hours in water (changed regularly, 3-4 times until the saltiness is reduced)
• 1 cup all-purpose flour
• ½ cup sparkling water or beer (for a crispier batter)
• 1 egg (optional, for a richer batter)
• ½ teaspoon baking powder
• Olive oil for frying
• Lemon wedges for serving

Ingredients for Skordalia (Garlic Dip):

• 3 large potatoes, boiled and mashed (or stale bread, softened)
• 3-5 garlic cloves (adjust to taste), finely minced
• ½ cup olive oil
• 2-3 tablespoons white wine vinegar or lemon juice
• Salt to taste

Instructions:

1. Prepare the Cod: After desalting the cod, pat it dry with paper towels and cut it into smaller portions.
2. Make the Batter: In a bowl, mix the flour, baking powder, and sparkling water (or beer). Add the egg if using. Stir until smooth.
3. Fry the Cod: Heat olive oil in a frying pan over medium heat. Dip the cod pieces into the batter, ensuring they are fully coated. Fry until golden brown on both sides. Drain on paper towels.
4. Make the Skordalia: In a food processor or mixing bowl, mash the potatoes or bread with garlic, slowly adding olive oil and vinegar until you get a smooth, creamy texture—season with salt.
5. Serve & Enjoy: Serve the crispy cod hot with a generous dollop of skordalia and a squeeze of fresh lemon juice.

Savoring Greek Heritage

Bakaliaros Skordalia is a dish connecting Greeks worldwide, from small village tavernas to bustling city homes, as they celebrate their nation’s brave journey to freedom. So, if you find yourself in Greece on March 25th, don’t just witness the parades and celebrations— make sure to taste history on a plate. Kali Orexi!