Gluten-free Bakaliaros Skordalia – a Traditional Greek Recipe for Battered-Fried Salted Cod with Garlic Dip for the celebration of 25th of March, which almost all Greece eats on this day. Favorite food or meze also, for ouzo in summer and every season. The only thing that isn’t easy about this recipe is finding certified gluten-free salted cod.
Of course, the recipe can also be made with fresh fish or frozen cod fillets. Try them with this batter (see recipe here) and enjoy the crunchy “crunch” it makes when you bite them. Eat the gluten-free skordalia (see recipe here) at the same time and elevate your taste.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Make the gluten-free batter (see recipe here) as recipe says.
Seasoning the fish fillets with salt and pepper (optional)
Fry in hot oil until golden brown. Caution! Don't expect it to turn pink like with conventional flour, but it will take on its color.
Optionally serve baked french fries (see recipe here), ouzo or retsina.
Ingredients
Directions
Make the gluten-free batter (see recipe here) as recipe says.
Seasoning the fish fillets with salt and pepper (optional)
Fry in hot oil until golden brown. Caution! Don't expect it to turn pink like with conventional flour, but it will take on its color.
Optionally serve baked french fries (see recipe here), ouzo or retsina.
- Before you start frying, add some salt to the oil so that it has less sizzle.
Good Luck and Bon Appétit!!!
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