A Chef’s Story from Thessaloniki to New York and Back
I grew up with bakaliaros tiganitos in Thessaloniki. In our home, this greek fried cod in batter was never just a meal. It was part of our rhythm, especially around the table with family.
Later, we moved to New York. However, even there, this dish followed us. It stayed familiar, grounding, and deeply connected to where we came from.
Now, I’m back in Thessaloniki, cooking and living here again with my wife and son. So naturally, this feels like the right moment to share this greek fried cod in batter — not as a trend, but as something real.
And now, as a cook and as a father, it’s my turn to pass it on.
What Makes Greek Fried Cod in Batter Unique
As a chef, I can tell you this: great food doesn’t need complexity. This greek fried cod in batter proves that. Here, we do not use beer, eggs or any unnecessary additions.
Instead, bakaliaros tiganitos relies on control, temperature, and restraint.
As a result the crust stays crisp, the fish remains tender, and the flavor stays clean. Moreover, this is exactly how it’s still done in many Thessaloniki kitchens.
How to Desalt Cod Properly (Chef’s Method)
Before anything else, desalting defines the final result. If you rush it, the dish fails.
My approach
- Rinse thoroughly under cold water
- Submerge in cold water, skin side up
- Keep refrigerated at all times
Timing
- First 12 hours → change water every 4 hours
- Next 24-48 hours → change every 6–8 hours
Final check
Always taste. The cod should be balanced — not bland, not sharp.
Cutting Cod for Bakaliaros Tiganitos
Precision matters here.
Ideal portion
- Around 100 grams per piece
What I look for
- Even thickness
- Clean cuts
- No thin tail pieces
This ensures the fish cooks evenly and holds moisture inside.
Facts About Bakaliaros Tiganitos
- Served traditionally on March 25
- Always paired with skordalia
- Built on preservation techniques
- Still essential in Greek cuisine
Cooking Bakaliaros Tiganitos with Traditional Batter
The batter stage
At this point, the greek fried cod in batter comes together.
The batter is simple. Flour – very cold water – baking powder. Nothing more.
My key rules
- Keep the batter cold
- Mix lightly — never aggressively
- Let it rest briefly
Frying
- Oil must stay at 180°C
- Work in controlled batches
- Let excess batter drip before frying
Serving
- Serve immediately
- Add lemon
- Always pair with skordalia
Common Mistakes I See
Even experienced cooks make these errors:
- Overcrowding the pan
- Using warm batter
- Skipping flour dusting
- Not drying the cod properly
Each one affects texture.
Cooking Tips from the Kitchen
For crisp texture
- Cold batter + hot oil = structure
- Maintain oil depth at 3–4 cm
For balance
- Vinegar sharpens skordalia
- Lemon brightens the fish
Get the Full Recipe
Greek Fried Cod in Batter (Bakaliaros Tiganitos)
Equipment
- Large container or Tupperware (for desalting the cod)
- Sharp knife (for portioning into 100 g pieces)
- Mixing bowl (for preparing the batter)
- Whisk or fork (for light mixing)
- Deep frying pan or wide pot
- Thermometer (optional, to maintain 180°C / 356°F)
- Spider strainer or slotted spoon (for lifting and draining)
- Tray with paper towels or wire rack (for draining excess oil)
Ingredients
For the Cod
- 1.2=1.4 kgs salted cod
- cold water for soaking
- extra flour for dusting
For the Batter
- 450 g all-purpose flour
- 500 –520 ml very cold water
- ½ tsp baking powder
- 1 tsp salt
- 1 tbsp olive oil optional
- 1 –2 ice cubes
For Frying
- 1.5-2 liters vegetable or sunflower oil
Instructions
Step 1 – Desalt the cod
- Rinse the salted cod under cold running water.
- Then place it in a large container and cover with cold water. Keep skin side up and refrigerate.
- Change the water:– evwry 4 hours for the first 12 hours– every 6–8 hours for the next 24–36 hours
- Total soaking time should be 36–48 hours depending on thickness.
- Before proceeding, taste a small piece from the thickest part. It should be mildly salty, not sharp.
Step 2 – Prepare and portion
- Remove the cod from water and pat completely dry.
- Cut into evenly sized portions, approximately 100 g (3–4 oz) each. Consistent sizing ensures even cooking.
- Let the pieces rest in the refrigerator for 30–60 minutes to firm up.
Step 3 – Build the batter
- In a bowl, combine flour, salt, and baking powder.
- Gradually add very cold water while mixing lightly. Do not overmix; the batter should remain slightly lumpy.
- Add olive oil if using, then drop in 1–2 ice cubes to keep the batter cold.
- Let the batter rest for 10–15 minutes.
Step 4 – Pre-coat the cod
- Ensure cod is dry, lightly dust each piece of cod with flour. Shake off any excess.
- This creates a base layer and allows the batter to adhere evenly.
Step 5 – Heat the oil
- Heat oil to 180°C / 356°F.
- Maintain a depth of about 3–4 cm (1½ inches). Stable temperature is essential for a crisp result.
Step 6 – Coat and place
- Dip each piece into the batter and allow excess to drip for 2–3 seconds.
- Lower the cod gently into the oil. Hold it partially submerged for a few seconds before releasing.
- This step allows the batter to set and prevents sticking.
Step 7 – Fry
- Fry in small batches, 3–4 pieces at a time.
- Do not move immediately. Allow the crust to form before turning.
- Cook for 4–5 minutes until golden and crisp.
Step 8 – Drain and serve
- Remove with a spider or slotted spoon.
- Hold briefly over the oil, then transfer to paper towels.
- Serve immediately with lemon and skordalia.
Notes
- Always keep the batter cold
- Do not overmix — slight lumps improve texture
- Dry the cod thoroughly before flouring
- Control oil temperature carefully
- Avoid overcrowding
FAQ – Greek Fried Cod in Batter
Why is my batter not crispy?
Because temperature is off — either the oil or the batter.
Can I use fresh cod?
Yes, but you lose the traditional depth of flavor.
How long should I fry it?
4–5 minutes, depending on thickness.
Can batter be prepared ahead?
Yes — but always keep it cold.
Final Thoughts from the Kitchen
As a chef, I’ve learned that technique matters more than ingredients. This dish is a perfect example.
This greek fried cod in batter is not about innovation. It’s about respect — for the fish, for the process, and for the tradition behind it.
Now, cooking this in Thessaloniki again, with my wife and son at the table, brings everything full circle.
And if there’s one thing I would pass on, it’s this:
Cook simply. Cook honestly. And let the food speak for itself.
