Greek Salt Cod Fritters (Bakaliaros), Gluten-Free
- 7 hours ago
- 4 min read
These crispy Greek Salt Cod Fritters, known as Bakaliaros (μπακαλιάρος), are a traditional dish made with soaked salt cod, flaked through a light batter and fried until golden and crunchy. Made gluten-free, they’re served with skordalia and lemon.
These crispy Greek Salt Cod Fritters, also known as Bakaliaros, are a beautiful gluten-free take on a much-loved traditional dish. Made with soaked salt cod, a light gluten-free batter and fried until golden and crunchy, they’re perfect served with skordalia, a squeeze of lemon and plenty of olive oil.
My Mum's Bakaliaro
Bakaliaros is one of those recipes that instantly takes me back. In our home, this was the food we looked forward to all year, especially around Palm Sunday, when the platter would hit the table hot, golden and impossibly crisp. But the way my mum makes it has always felt a little different.
Instead of coating whole pieces of fish, she pulls the salt cod apart into flakes and rough chunks, then mixes it straight through the batter. It means every bite is full of fish, wrapped in a light, crispy coating that fries up beautifully golden and crunchy. It’s simple, traditional in spirit, deeply nostalgic and one of those recipes that never leaves you once you’ve grown up with it.
If you’ve only ever had the more classic battered pieces of salt cod, this version is something special. Served with skordalia, lemon and maybe a little parsley over the top, it’s the kind of food that says home in the best possible way.
History of Bakaliaros
Bakaliaros (μπακαλιάρος), or salted cod, isn’t originally Greek. It comes from Northern Europe, where cod was salted and dried to preserve it for long journeys and storage.
It made its way to Greece through trade and became popular because it was affordable, long-lasting and accessible, especially in areas without fresh fish. Over time, it became a staple and is now closely tied to Greek food culture.
Today, bakaliaros is most famously served with skordalia on Palm Sunday, one of the few days during Lent when fish is traditionally eaten. What began as a preserved import has become a deeply nostalgic and traditional Greek dish.
Watch How to Make Greek Salt Cod Fritters (Bakaliaros)
FAQ
What is bakaliaros?
Bakaliaros is Greek salt cod that has been soaked to remove excess salt, then cooked, most commonly fried and served with skordalia.
Is bakaliaros the same as baccalà?
Yes. Bakaliaros (Greek) and baccalà (Italian) both refer to salted cod.
How long do you need to soak salt cod?
Salt cod should be soaked for 48 hours, changing the water several times to remove excess salt.
Can I use frozen fish instead of salt cod?
No. Salt cod has a unique flavour and texture that fresh or frozen fish won’t replicate.
Why is bakaliaros eaten on Palm Sunday?
In the Greek Orthodox tradition, Palm Sunday is one of the few days during Lent when fish is allowed, making bakaliaros a traditional choice.
Can I make bakaliaros gluten-free?
Yes. This recipe uses a gluten-free batter made with gluten-free flour and rice flour.
What is skordalia?
Skordalia is a traditional Greek garlic dip made with potato, olive oil and garlic, and is typically served with bakaliaros.
Greek Salt Cod Fritters (Bakaliaros), gluten-free
Prep time: 10 minutes (+ soaking 48 hrs)
Cook time: 20-25 minutes
Yield: 15–20 fritters
Also known as Baccalà (salt cod), this Greek bakaliaros is traditionally enjoyed on Palm Sunday.
INGREDIENTS
1 kg salted baccalà (salt cod), soaked, cleaned, deboned)
1 cup (approx. 150g) gluten-free plain flour
¼ cup (approx. 40g) rice flour
2 teaspoons baking powder
¼ teaspoon white pepper
1 ¼ cups cold water
Olive oil, for frying (or neutral oil)
Optional to serve:
Finely chopped parsley
Lemon wedges
Olives
INSTRUCTIONS
1. Prepare the fish
Soak the salted baccalà in water for 48 hours, changing the water morning and night (about 4 times in total). On the third day, remove from the water and pat dry well.
Using a knife, cut down along each side of the centre spine. The flesh will easily separate and gently pull it away with your hands, removing the bones and skin as you go.
Break the fish into small flakes or rough chunks using your fingers. Alternatively, chop into small pieces with a knife.
2. Make the batter
In a bowl, mix gluten-free flour, rice flour, baking powder, and white pepper. Add cold water gradually and whisk to form a thick, spoonable batter (like thickened cream).
3. Add the fish
Add the flaked fish into the batter and mix to combine evenly.
4. Heat the oil
Use a 25 cm frying pan and add enough oil to cover the base by about 1 cm. Heat over medium-high.
5. Fry
Scoop spoonfuls of the mixture into the pan (don’t overcrowd). Cook for 4–5 minutes per side until deep golden and crisp.
6. Drain
Remove and drain on paper towel.
7. Serve
Finish with a sprinkle of chopped parsley and a squeeze of lemon if you like. Serve warm with Greek garlic dip known as skordalia, olives and fresh bread.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
