Smyrna Style Cod Fritters

This is one of the most classic ways to prepare salt cod in the Greek kitchen.
10 min
25 min


  • 1 pound salt cod fillets desalted*
  • 1 ½ cups chopped fresh flat-leaf parsley
  • 1 large onion chopped
  • 1 large egg lightly beaten
  • ¾ -1 cup all-purpose flour
  • 1 tsp baking soda
  • Salt and freshly ground black pepper preferably
  • Olive oil or vegetable oil for frying
  • Skordalia as an accompaniment


  1. Once the cod is desalted, blanch it in boiling water for about 3 minutes. Remove, cool, and shred.
  2. In a mixing bowl together stir together the parsley, onion and egg. Add ¾ cup flour and baking soda and stir. Mix in the cod. Season to taste with salt and pepper. The mixture will look like a chunky batter.
  3. Heat about 3 inches / 7 ½ cm of oil in a heavy saucepan until just below the smoking point. Take a tablespoon at a time of the croquettes and fry until golden and crisp. Remove and drain on paper towels. Repeat until all the batter is used up. Serve hot with skordalia.

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