Codfish with greens I believe many of you have already tasted or cooked before.
As well as fried cod, who hasn't.
But, codfish spit roast? I believe you haven't.
This is what I'm showing you today: codfish spit roast and also marinated.
As for the last part, I'll show you a skordalia recipe,
as we know it, to accompany it,
and it's a recipe that our father used to prepare in his "ouzeri".
It's one of the few recipes we have from him.
Let's see all these, step-by-step.
Hello, dear friends! I'm George (Yorgos) Mallioras
Along with my brother Andreas 
we construct grills and ovens.
Our passion for grilling is great and we share it with you
on our YouTube channel Grill philosophy
and also our Facebook page Greek bbq club.
Every Thursday we have in store for you a new idea
for grilling or cooking
to gather your friends and family.
Because this is the key factor; a great company.
Happy grilling to everyone!
The preparation
Our first task is to desalt the codfish.
This can be done by putting it into water.
We will need about 24 hours to desalt it enough
and we'll need to necessarily change the water 4-5 times during the process.
After desalting,
we want to cut it in order to skewer it.
First, we'll remove the tails.
Also, the fins.
It's better if we also remove this black membrane.
And then, we need to cut our codfish in stripes.
And then, in small squares.
Here, we may need a chopper.
We cut in small squares
pieces
which we'll keep inside a cooking tray
to marinade them.
The same way,
you'll cut all the codfish pieces
and as we've said we'll place them inside a pyrex to marinade them.
The marinading
After having cut our codfish in pieces of this size
to skewer it
let's marinade it.
A very nice option is milk.
We'll marinade our codfish with milk.
And this is an idea that my friend George Karagiannis shared with me.
He's a writer of gastronomy books
with whom, as said before, have co-written a small book
with 20 wonderful recipes for charcoal grill.
We want the milk to cover the codfish.
And we'll marinade for 2 hours.
It's best to marinade in the fridge.
The skordalia - garlic with bread dip
For our skordalia we'll use
stale bread
and it's better if it's made with sourdough starter.
Well, this will give us the best skordalia.
We leave it to soak well
and then we'll squeeze it very well.
Our first task,
after leaving the bread to soak,
is to bash
the garlic
we place the garlic inside a wooden mortar with some salt
and we bash it very well to make a paste.
We'll use 350 g soak and well-squeezed bread with sourdough starter.
3 tablespoons white vinegar
We'll also use 70 ml olive oil, extra virgin olive oil.
We'll also use one level teaspoon quality sea salt
preferably fleur de sel.
The garlic that we'll use will be one level tablespoon of pulped garlic.
And a good mixing follows.
I want to stress here that this particular skordalia we're making
it's a very strong skordalia with a strong taste
if you want a more subtle taste, use less garlic.
Skewering and grilling
We're spreading the charcoals inside the firecabin
and we're placing the kindling on top, alcohol soaked cotton
because the charcoals light upside down, from top to bottom.
This way, the charcoals will light easily, quickly and without smoke.
And now it's skewering time.
We'll start with the thinner pieces
we make sure that the pieces are arranged evenly on the spit
in order to have an even grilling.
You'll skewer the rest of them the same way.
Until the charcoals are ready,
we'll prepare a
mustard and olive oil mixture
with also one level teaspoon of white pepper.
Well, before placing them on the grill,
we'll baste them with the mustard and oil mixture
Our charcoals are ready
we'll spread them inside the fire cabin
and we'll place aside  the ones that aren't fully lit.
Since the heat that the charcoals release is very strong, we'll throw charcoal ash
plenty of it, actually
because our codfish needs
low temperature to roast.
And the grilling begins!
Since the pieces
we cut are large, we'll leave gaps.
And cod fish spit roast is a fact!
We'll baste one more time
at this grilling stage
to give color and extra taste.
And now it's time to check the internal temperature.
They are well done already and we need to remove them
to avoid dryness, we just leave them to gain color.
After covering for 5-6 minutes, we uncover
We can see that it has a very nice color
it's very juicy.
We unskewer
and now, here
a bit of olive oil with lemon would go really well.
Plenty of skordalia
and also freshly ground oregano.
And as I've mentioned many times, accompany your roasts
with vegetables.
We'll make a delicious salad with lettuce
which is in season.
And now it's time to taste it.
Excellent taste
and it goes really well
with our skordalia.
Amazing taste.
- So, guys,
let's eat.
And happy grilling to everyone!
