Greek Food Products

A typical Greek dish for March 25th

Tomorrow is a big day for Greece, as like every March 25th we celebrate the Greek Revolution that took place in 1821 and liberated us from the Ottoman Empire.

It is also a big day for Christianity, as it is the day of the Annunciation of Virgin Mary, and it is a classic fasting or fish-eating day, since a long time ago.

Typically in Greece we are used to eating desalted cod. We cut the fish in medium pieces, dip in delicious batter and then fry in hot olive oil. This dish is accompanied with “skordalia”, a delicious garlic sauce made with plenty of garlic. mpakaliarosskordalia

These two tastes represent the simplicity of the Greek cuisine, and prove the fact that you can make magnificent flavors with the most humble materials.

We have discovered an easy, delicious recipe for a successful batter and thus a golden crunchy crust, which is also the important part of the recipe.

Just follow these steps:

1 desalted cod around 800-1000 g.
Olive oil for frying
For batter
1 can of beer
300 g. flour self-rising
1 egg
1/2 tsp. Salt
1/2 tsp. Sugar

How to:
For the batter
Pour the beer, egg, salt, sugar, pepper and stir. Then slowly add the flour to incorporate in the mixture. Mix well until you have a thick, smooth batter. The important thing is that the batter should stay at least an hour in the refrigerator.
For the cod
First cut the cod into pieces. Then heat plenty of oil in the pan, dip the pieces in batter, letting the excess batter to run and fry until golden brown on both sides. Once ready place them on paper towels to absorb the many oil and serve with “skordalia” aka garlic sauce.

Skordalia (“garlic sauce”)


3 medium potatoes in pieces, boiled in salted water

1 clove garlic

¼ cup extra virgin olive oil

2 tbsp vinegar

½ tsp. salt

How to:

Clean the potatoes, peel them and cut in medium pieces. Then boil in salted water until done. Pour in the mixer. Smash the garlic and add it in the mixture. Pour the vinegar and the salt, and give it a quick mix. Slowly incorporate the olive oil in the mixture, until smooth. At every point, taste the results until you find the flavor that suits you well.

Good luck!

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A Greek flatbread traditionally baked on the first day of the Great Lent.

Tarama Salad

is a meze made from tarama (the salted and cured roe of the cod, carp, or grey mullet) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes.