Fried salt cod with garlic potato dip (Bakaliaros skordalia)

1. Soak the salt cod in cold water for 24 hours, changing the water 3-4 times to draw out the salt; then cut it into 6-8 cm pieces, removing the skin and bones.

2. For the skordalia, boil the potatoes in their skins until tender, peel and mash them while warm; crush the garlic to a paste with salt.

3. Stir the garlic paste into the potatoes, then, stirring constantly, add the olive oil and vinegar in a thin stream until you have a creamy, spreadable dip.

4. Mix the flour with the baking powder and whisk in enough cold water (about 200 ml) to make a thick, pancake-like batter.

5. Pat the fish dry, dip it in the batter and fry in oil at 175 °C for 4-5 minutes until golden, then drain on kitchen paper.

6. Serve the crisp fish with lemon wedges and the skordalia.

Tip: This is the traditional dish for Greek Independence Day (25 March). A splash of sparkling water in the batter makes the fish even lighter and crisper.