Fried codfish is a typical Greek dish usually made on March 25th, when they celebrate two national holidays. The Greek Orthodox Church celebrates the Annunciation of the Virgin Mary and the Greek also celebrate their Independence from the Turks (1821) on the same day. Codfish is mostly served for religious purposes to avoid the consumption of meat.
This dish is called Bakaliaros skordalia in Greek. On March 25th, the Greek celebrate their Independence and the Annunciation of the Virgin Mary. Their traditional dish on this date is fried codfish.
The Greek independence was the result of a war between the Greek and the Ottoman Empire between 1821 and 1832. There are parades throughout the entire country on this day, which include the Greek armed forces as well as children wearing the traditional Greek costume and carrying the national flag.
Salted cod was probably preferred by the Greek for this day due to being one of the only fish highly accessible to the Greek, particularly to those who live far away from the sea. This fish – considered to be cheap and long-lasting – was consensual for the lower classes.
Let the codfish soak for two days before making this dish. Once it is soaked, remove all skin and bones. Whisk the eggs with water until you have a uniform texture. Season with salt and add flour. Whisk until you have a running battered mix. Dip each codfish fillet in the battered mix and fry it in hot olive oil. Serve with pea rice.
VVAA (2016). As melhores receitas de Bacalhau – Ideias para + de 100 refeições. Impala