24 Mar Bakaliaros skordalia
- 1kg of salt cod
For the batter
- 300 ml beer
- 2 cups of all purpose flour
- 1 egg white (beaten into meringue)
- 1 handful of parsley, chopped
- 3/4 cup of water
For the skordalia (Garlic mash)
- 3 large potatoes(boiled)
- 1 cup shelled walnuts
- 6 cloves garlic, peeled
- 1/2 cup Mavroudis extra-virgin olive oil
- 1/2 tsp salt, plus more to taste
- 3 tbsp white vinegar
- STEP 1
The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!
- STEP 2
Remove the skin and any bones from the cod and discard. Flake the cod.
- STEP 3
In a bowl place the flour, parsley, beer and mix. Add the water gradually until the batter is thick. With a spoon mix in the meringue. Refrigerate for at least an hour before battering fish.
- STEP 4
Mix the cod with the batter.
- STEP 5
Heat the extra virgin olive oil in a large frying pan.
- STEP 6
Spoon the battered cod mix and fry in batches until golden brown.
- STEP 7
Mash the potatoes with a fork. In a blender add the walnuts, garlic cloves, extra virgin olive oil and blend to a paste. Add to the mashed potatoes, season with salt add the vinegar and stir gently. (You can omit the walnuts if you prefer your skordalia plain)
- STEP 8
Serve the cod fritters with the garlic mash.