Greeks traditionally enjoy bakaliaros (hake) with skordalia every year on March 25th, which is considered one of the most significant national holidays in Greece.
This special day also marks the Feast of the Annunciation (Evangelismos) of the Virgin Mary. On this occasion, it is customary for people to prepare crispy fried hake served with a rich garlic-based potato dip known as skordalia.
The tradition is closely linked to the Greek Orthodox fasting period (Lent). Although Lent involves strict dietary restrictions, March 25th is an exception, allowing believers to consume fish, olive oil, and wine, making it a joyful break during fasting.
Why Hake Became the Traditional Choice
The reason behind choosing hake goes back many years. In the past, people living in inland areas of Greece had limited access to fresh seafood, especially on special occasions. As a result, they relied on salted and preserved fish, which was more affordable and easier to store.
Even though hake is not native to the Mediterranean Sea and is mainly found in the Northeastern Atlantic waters, its ability to be salt-cured and preserved made it a practical option. By the 15th century, this fish had become a staple dish for March 25th celebrations and gradually turned into a national culinary tradition.
Recipe for Bakaliaros (Hake) and Skordalia
Here is a slightly refined version of the traditional preparation method:
Ingredients for Hake
- About 1 lb salted hake or cod fillets (soaked for 24 hours, changing water 3–4 times to reduce saltiness)
- 1 bottle of beer or soda water
- ¾ cup all-purpose flour
- ¾ cup corn starch
- Extra flour for coating
- A mix of olive oil and sunflower oil for frying
Ingredients for Skordalia
- 180 ml olive oil
- 700 g potatoes (peeled and chopped)
- 3 garlic cloves
- 40 ml white vinegar
- 1 tsp coarse salt
- Salt and pepper to taste
For Serving
- Fresh parsley, chopped
- Spring onions, chopped
- Almonds or walnuts
- Olives and a drizzle of olive oil
Preparing the Skordalia
Start by boiling the potatoes in salted water until they become soft. Meanwhile, blend together olive oil, garlic, vinegar, salt, and pepper until smooth. Once the potatoes are ready, mash them well and mix in the garlic oil mixture. Stir until fully combined. Cover and refrigerate if you plan to serve later.
Preparing the Hake
After soaking, pat the fish dry and cut it into small portions. Season lightly, coat in flour, and set aside. In a bowl, mix flour and corn starch, then gradually whisk in beer or soda water to create a medium-thick batter.
Heat oil in a pan to around 350–370°F (175–185°C). Dip each fish piece into the batter and carefully place it into the hot oil. Fry in batches for a few minutes on each side until golden brown and crispy. Transfer to paper towels to remove excess oil.
Pro tip: Chill the batter for about 10 minutes before frying to achieve extra crispiness.
Serving Suggestion
Serve the fried fish hot with a sprinkle of sea salt and a squeeze of fresh lemon juice. Pair it with skordalia topped with olives and a drizzle of olive oil. For a complete traditional meal, add boiled greens like amaranth or beet leaves on the side.
Finish with a light drizzle of lemon and olive oil for enhanced flavor.