Celebrating Greek Tradition, Bakaliaro on March 25thIn Greece, March 25th is not just another day;

it’s a celebration deeply intertwined with history, culture, and culinary delights.

On this day, Greeks honor the anniversary of the start of their War of Independence against the Ottoman Empire in 1821, as well as the feast of the Annunciation of the Virgin Mary.

And what better way to commemorate these events than with a traditional dish: bakaliaro.Bakaliaro, also known as salted cod, holds a special place in Greek cuisine, especially on March 25th.

The dish has roots in the Greek Orthodox tradition of fasting, where meat is avoided on certain days, such as during Lent leading up to Easter. Bakaliaro became a staple during these times, as it could be preserved for long periods through salting and drying.

To prepare bakaliaro, the salted cod is soaked in water for a day or two to remove excess salt, then it’s typically battered and fried to golden perfection.

The result is a crispy exterior giving way to tender, flaky fish inside.

It’s often served alongside skordalia, a garlicky mashed potato or bread-based dip, ( Skordalia), and a squeeze of lemon to brighten the flavors.

But bakaliaro isn’t just a dish; it’s a symbol of resilience and perseverance. Its association with Greek independence serves as a reminder of the sacrifices made by those who fought for freedom.

Eating bakaliaro on March 25th is a way for Greeks to honor their ancestors and celebrate their heritage.Across Greece, families and communities come together on this day to share a meal, exchange stories, and commemorate their history.

Whether enjoyed in the comfort of home, at a local taverna, or during festive gatherings, bakaliaro brings people together in a shared appreciation for tradition and unity.

So, as March 25th approaches, let’s join our Greek friends in celebrating their rich culture and heritage, one delicious bite of bakaliaro at a time

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

1kg salted codfish (bakaliaros)

500gr all-purpose flour

1 tsp baking powder

300ml of light beer

Olive oil for frying

Lemon wedges for serving

Skordalia Recipe

Directions

Start by soaking the salted cod in cold water overnight or for at least 12 hours, making sure to change the water a few times to get rid of the extra salt.

Once it’s well soaked, drain and pat dry, then cut the cod into pieces.

In a bowl, whisk together the flour, beer, and baking powder to make a smooth batter.

Heat some olive oil in a deep pan or pot over medium-high heat.

Dip each piece of cod into the batter, making sure it’s well coated, then carefully place it into the hot oil.

Fry for about 2–3 minutes, or until golden and crispy.

Transfer the fried cod to a plate lined with paper towels to absorb any extra oil.

Serve hot—crispy on the outside, tender on the inside!

Serve Bakaliaro hot and crispy, garnished with chopped parsley if desired, and accompanied by lemon wedges and of course Skordalia.