What do Greeks eat on “Ohi Day” – on October 28th?

Most Greeks have associated the various cod dishes usually on a festive table during the national celebrations on October 28th and March 25th!

However, some disagree, stressing that this particular fish is consumed only at the Annunciation.

Let’s try to break it down. When do Greeks eat cod?

– March 25 of the Annunciation of Vaios,

– on the feast of the Birth of the Holy Forerunner on June 24,

– on August 6 of the Transfiguration of the Savior,

– of the Entrances of the Virgin on November 21,

– of Agios Andreas on November 30

battered cod

So, on October 28th do Greeks eat cod?

Greeks eat fish or cod exceptionally only when the festive anniversary falls on a fast, i.e., Wednesday or Friday, otherwise Greeks eat everything.

Of course, cod remained a habit because it was salted and available all year round when there were no other fish or refrigerators. So also, on October 28th Greeks can choose it.

The story of the codfish

The cod, the most famous fish in the world, which changed the food map of Europe, began to be known in the middle of the 15th century!

The Portuguese call him "faithful friend", the Basques "fish of the mountain", the Spanish open shops with the inscription "the cod house" (where even today they only sell this wonderful salted fish), the Cretans call him "poor John” and all the inhabitants of the Mediterranean, even though it was considered a fish for the kitchen of the poor, love it and consume it in large quantities.

Seasoned with salt, it is kept unchanged for months without losing the least bit of its wonderful taste and nutritional value. And it can also wonderfully take the place of the first or main course on our table, be it a roast or a soup.

raw cod

Everything you need to know about the right choice of cod

We can find salted cod with the bone or filleted salted cod, which is a little more expensive. In all cases, what we pay attention to is that the fillet we choose is thick enough and that the coating of salt is as white as possible.

The thick fillet is tastier and the fish absorbs less salt, so it brines much faster. Also, the whiter its surface means it is more freshly pickled.

Yellow or dark spots on its surface are a sign of weathering.

Classic but delicious Cod with Garlic Potatoes – A Greek Traditional Recipe


  • 1 kg cod fillet, salted

For the batter:

  • 150 gr. self-rising flour + a little for breading
  • 1 1/2 cups cold beer
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of sugar
  • 1 spoon of ouzo
  • oil for the pan

For the Garlic Potatoes (Skordalia):

  • 1 kilo of potatoes
  • 5-6 cloves of garlic
  • 1 cup oil
  • 1/4 cup vinegar
  • 1/4 cup lemon juice
  • salt, white pepper

skordalia - garlic potatoes


Cut the cod into pieces and put it in a basin of water. We leave it for 24 hours, changing the water two or three times.

Drain it well and wipe it with absorbent paper. In a deep bowl, put all the ingredients for the batter and beat them with a wire.

If necessary, add some beer or flour to get a smooth result.

Flour the pieces of cod and shake them to remove the excess flour.

Put oil in a pan to burn, dip the pieces in the batter and fry them on both sides, until they acquire a golden crust. Be careful not to overcook.

Garlic Potatoes – aka “Skordalia” in Greek:

Wash the potatoes well and boil them in a large pot of salted water for about 30 minutes or until they are soft, but their skins do not burst and absorb water.

Strain them and as soon as they cool down a bit, we peel them.

Beat the garlic in a large mortar or food processor until it becomes a paste.

Add the potatoes and slowly the oil, vinegar, lemon juice, and salt and pepper.

Continue beating until the mixture becomes a soft cream.


Feature Image by @xondrogianni_elena    (IG Account)

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