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 Cod fritters with garlic sauce

Photograph shown with the kind permission of the creator John Hios


Preparation Time: 30 min

Soaking Time: 24 hours (for stockfish)

Setting Time: 1 hour (for garlic sauce)

Cooking Time: 20 min



For the pancakes:

1 stockfish (salted)

2 eggs

½ glass milk

10 tablespoons plain flour

olive oil for frying


For the garlic sauce:

300 g potatoes

100 g stale bread

10 cloves garlic

Juice of 2 lemons

10 tablespoons olive oil


A pinch of nutmeg


Cleaning stockfish by removing salt, skin and bones. Soak in water over night. Change waters at least 3-4 times.

For the pancakes, blend eggs, milk and flour to a smooth and creamy batter. Mix in small pieces of stockfish, and leave to soak a little.

Heat olive oil in a small frying pan.

Make up the pancakes, using 2 tablespoons of batter for each. Remove from the pan when tinged gold on both sides.

For the garlic (potato) sauce, peel potatoes, wash and boil in salted water. Drain well.

Meanwhile, soak bread and squeeze thoroughly.

Place potatoes together with all the remaining ingredients, except for the lemon juice, in a mixer and blend.

Gradually stir in the lemon juice, and keep stirring until blended well and creamy.

Leave to draw in the fridge for one hour.

Serve with the pancakes. Try beetroot with it!

  • When buying stockfish, make sure the flesh is white and sturdy.

  • Stockfish should be soaked for at least 18 hours before cooking.

  • If the recipe requires large pieces of stockfish, they should be cut prior to soaking.

This recipe is published in the book "Taste of Greece", Smith publications, ISBN 960-535-320-2, and reproduced with kind permission of author Andrea Mathie

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