Tavern Fryer · Salt Cod Fritters
Bakaliaros me Skordalia
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The fish itself isn't local at all — dried, salted cod was imported from the North Atlantic for centuries, since it kept for months without refrigeration in landlocked mountain villages.
Salt cod is soaked to remove excess salt, battered and deep-fried until crisp, then served with skordalia, a pungent garlic-and-potato (or bread) dip. A regular find at Epirus taverna counters and market food stalls, especially around religious feast days.
Why it's made this way: Long before refrigeration, salted cod was one of the only sea fish that could reach Epirus's inland mountain towns without spoiling, making it a practical substitute for fresh fish in a region far from the coast.
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Part of World of Street Food — 690 dishes from 118 countries.
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