Fried Atlantic Cod Fillet Recipe

Atlantic cod is one of the most common fishes in Canada and lends itself beautifully to this Greek dish, known as bakaliaros skordalia. At Milos Restaurant in Montreal, they buy fresh cod from the fish market where they ask their vendor to fillet it and save the head and bones.

4-5 lb. Atlantic cod

1 whole carrot
1 small onion
1 celery stick

Potato Purée
1 lb. Yukon gold potatoes
3 garlic cloves
1/3 cup extra virgin olive oil
Juice of 1 lemon

10 small beetroots
1/3 cup extra virgin olive oil
White wine vinegar to taste
Olive oil to taste
2-3 sprigs parsley, chopped

Frying Fish
Sea salt
1/3 cup flour
1-1/2 cups frying oil


Step 1: Wash the fish head and bones and place them in a heavy pan with the carrot, onion and celery stick. Add water to cover, and cook over medium heat for 20 minutes. Drain the stock and add to a large pot.

Step 2: Add potatoes to stock and bring to a boil. Once potatoes are soft enough, remove from stock. Save the stock for later.

Step 3: Purée the potatoes and garlic cloves in a blender. Gradually add the olive oil, lemon juice and 1/3 cup of the stock you saved to the blender. Blend until the purée doubles in volume and forms a velvety, foamy mixture. Set aside.

Step 4: Wash the beetroots and save the stalks. Sauté the beetroots in a pan with olive oil and a pinch of salt. When they’re almost soft, add the stalks. Season them with vinegar, olive oil and parsley.

Step 5: Place cod fillets over sea salt for 10-15 minutes to remove excess water.

Step 6: Cut the cod into approximately 10 portions. Pass each fillet through flour and fry them in oil over medium heat. Serve with a spoon of the potato and garlic purée and a few of the beetroots.


© K