Athenas Bakaliaros Me Skorthalia Fried Cod With Garlic Sauce Recipes

ATHENA'S BAKALIAROS ME SKORTHALIA (FRIED COD WITH GARLIC SAUCE)

Steps:

• If using dry salt cod: Soak in water for 12 hours or overnight (in the refrigerator if the weather is warm), changing the water 4-6 times. Scrape off scales and remove visible bones, if any. If using frozen desalinated cod: Defrost and scrape off scales, if any. (Frozen steaks usually have no visible bones.)
• Make the Skorthalia ahead of time. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Sprinkle with pepper and mash.
• In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds.
• Still puréeing, slowly add the olive oil and vinegar, alternating between them until the mixture is smooth. Skorthalia should be creamy and thick.
• If it gets too thick, add a little cold water (not more than 1/4 cup).
• When ready to cook, cut the fish into 1 1/2 to 2 inch slices.
• In a bowl, add the flour slowly to the water, stirring briskly with a wire whisk or fork until the flour has dissolved. The batter will be fairly thin.
• Dip the fish into the batter and fry in hot oil, about 6-10 minutes per side (depending on the thickness) until dark golden.
• Serve with one fourth of skorthalia garlic puree mixture per person.