Why Greeks Eat Bakaliaros Skordalia on Greek Independence Day

If you end up in Greece on March 25th, you’ll discover fried cod gracing each desk—a beloved nationwide dish loved nationwide. That is Bakaliaros Skordalia — crispy, golden fried cod paired with a daring and velvety garlic-potato dip. However why is this easy but scrumptious dish so intently tied to Greek Independence Day? As one can find with many Greek traditions, the reply is tied to historical past, religion, and naturally, the sensible knowledge of island and mainland communities.

March twenty fifth: A Twin Celebration in Greece 

March twenty fifth is likely one of the most important nationwide holidays in Greece. A historic day commemorating the beginning of the Greek Struggle of Independence in 1821, when Greece rose towards Ottoman rule. On this identical day, the Greek Orthodox Church celebrates this date because the Feast of the Annunciation, honoring the Archangel Gabriel’s message to the Virgin Mary that she would give delivery to Christ.

As a result of this non secular vacation falls inside Lent, a interval of fasting and dietary restrictions main as much as Easter, meat and dairy are usually off-limits. Nonetheless, the Church makes an exception; on at the present time, fish, oil, and wine are permitted, resulting in the widespread custom of having fun with Bakaliaros Skordalia.

Why Salted Cod? The Story Behind the Dish

Many Greeks lived in mountainous areas fairly than coastal areas for hundreds of years, looking for refuge from pirate raids that ceaselessly plagued the Aegean and Ionian seas. Coastal settlements had been susceptible to assaults, forcing communities to maneuver inland the place they may farm and herd livestock safely. Nonetheless, this drastically restricted entry to recent seafood, and thus, preservation strategies grew to become important for survival. Whereas Greece is surrounded by sea, recent fish was not at all times available—particularly for these dwelling within the mountains, away from the risks of pirate invasions. 

In consequence, salted cod (bakaliaros) grew to become a sensible different, simply transported and preserved for lengthy durations. It was first launched to Greece through commerce with the Venetians and different European retailers. This cheap and accessible ingredient shortly discovered its place in Greek delicacies. Over time, it grew to become the staple dish for March twenty fifth, bringing each nourishment and a symbolic connection to the ocean.

Pairing the cod with skordalia, a pungent garlic mash historically made with potatoes, bread, or nuts blended with olive oil and vinegar, provides a profoundly satisfying distinction to the crispiness of the fish. Garlic, identified for its antimicrobial properties, was additionally traditionally valued for its means to thrust back sickness—an old-world knowledge that makes skordalia each flavorful and sensible.

How To Make Bakaliaros Skordalia at House

If you wish to expertise the genuine flavors of Greek Independence Day, right here’s make Bakaliaros Skordalia at dwelling:

Substances for Bakaliaros (Fried Cod):

• 500g salted cod fillet, desalted for 24-48 hours in water (modified commonly, 3-4 instances till the saltiness is diminished)
• 1 cup all-purpose flour
• ½ cup glowing water or beer (for a crispier batter)
• 1 egg (optionally available, for a richer batter)
• ½ teaspoon baking powder
• Olive oil for frying
• Lemon wedges for serving

Substances for Skordalia (Garlic Dip):

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

Directions:

1. Put together the Cod: After desalting the cod, pat it dry with paper towels and lower it into smaller parts.
2. Make the Batter: In a bowl, combine the flour, baking powder, and glowing water (or beer). Add the egg if utilizing. Stir till easy.
3. Fry the Cod: Warmth olive oil in a frying pan over medium warmth. Dip the cod items into the batter, guaranteeing they’re totally coated. Fry till golden brown on each side. Drain on paper towels.
4. Make the Skordalia: In a meals processor or mixing bowl, mash the potatoes or bread with garlic, slowly including olive oil and vinegar till you get a easy, creamy texture—season with salt.
5. Serve & Take pleasure in: Serve the crispy cod sizzling with a beneficiant dollop of skordalia and a squeeze of recent lemon juice.

Savoring Greek Heritage

Bakaliaros Skordalia is a dish connecting Greeks worldwide, from small village tavernas to bustling metropolis houses, as they have a good time their nation’s courageous journey to freedom. So, if you end up in Greece on March twenty fifth, don’t simply witness the parades and celebrations— ensure that to style historical past on a plate. Kali Orexi!