Fried Salt Cod with Potato Skordalia (Μπακαλιάρος σκορδαλιά) — Crispy cod with garlicky potato dip

• 900 gsalt cod, boneless fillets (rinsed; will be soaked to desalinate)
• 2000 mlcold water (for soaking; change 3 times)
• 220 gall-purpose flour
• 40 gcornstarch (for extra crispness)
• 6 gbaking powder (about 1 1/2 tsp)
• 2 gfine sea salt (reduce if your cod remains salty after soaking)
• 1 gground black pepper (about 1/2 tsp)
• 330 mlsparkling water, very cold (ice-cold for a lighter crust)
• 30 mlextra virgin olive oil (about 2 tbsp)
• 900 mlsunflower oil (or light olive oil; for deep-frying)
• 800 gpotatoes, peeled and cut into 3 cm chunks
• 20 ggarlic cloves, peeled (about 6 medium cloves)
• 45 mlfresh lemon juice (about 3 tbsp)
• 15 mlred wine vinegar (about 1 tbsp)
• 120 mlreserved potato cooking water (add gradually to adjust texture)
• 10 gflat-leaf parsley (finely chopped)
• 6 wedgelemon wedges

Instructions

1. 1

   Rinse the salt cod under cold running water for 30 seconds to remove surface salt. Place it in a nonreactive container and cover with 2000 ml cold water, refrigerating as it soaks.

2. 2

   Soak the cod for 12 hours, changing the water 3 times (for example at 4-hour intervals) to desalinate evenly. After soaking, pat the fish very dry with paper towels and cut into 6–8 cm pieces for frying.

3. 3

   Make the skordalia while the fish finishes soaking: place the potatoes in a pot, cover with fresh cold water, and bring to a boil. Simmer until very tender, 18–22 minutes, then reserve 120 ml of the cooking water and drain well.

4. 4

   Mash the hot potatoes until completely smooth, or pass them through a ricer for the creamiest texture. In a mortar or small processor, crush the garlic with 6 g salt into a paste, then mix it into the potatoes.

5. 5

   Stir in the lemon juice and red wine vinegar, then slowly drizzle in 90 ml extra virgin olive oil while mixing to emulsify. Add reserved potato water a little at a time until you reach a thick, spoonable dip, then cover and keep at cool room temperature for up to 2 hours.

6. 6

   Prepare the batter: whisk together flour, cornstarch, baking powder, 2 g salt, and black pepper in a bowl. Add the ice-cold sparkling water and 30 ml olive oil, whisking just until smooth; do not overmix, and let it rest 10 minutes.

7. 7

   Heat 900 ml sunflower oil in a deep pot to 180°C, keeping the oil depth at least 5 cm for even frying. Line a tray with a rack or paper towels so the fish drains and stays crisp.

8. 8

   Dip each cod piece into the batter, letting excess drip back into the bowl for 2–3 seconds. Fry in batches for 4–6 minutes total, turning once, until deeply golden and crisp; keep the oil between 175–185°C.

9. 9

   Transfer the fried cod to the rack and rest it 2 minutes so the crust sets and stays crunchy. Taste one piece and, if needed, sprinkle exactly 1 g fine sea salt over the whole batch for a final lift.

10. 10

    Serve the cod hot with generous spoonfuls of potato skordalia on the side. Finish with chopped parsley and lemon wedges, encouraging diners to squeeze lemon over the fish right before eating.