Bakaliaros Skordalia
Transform ordinary ingredients into a delightful Mediterranean dish with this recipe for crispy salt cod fritters paired with a flavorful garlic mash. Soaked for hours to rid of excess salt, the tender cod is coated with a herby beer batter before being fried to a golden crisp. Don't forget to prepare the creamy skordalia, a garlic-infused walnut paste mixed with mashed potatoes for a creamy and tangy accompaniment. Enjoy the symphony of textures and tastes in every bite of this satisfying and aromatic meal.
— Constant Cookbook
Ingredients
- 1kg of salt cod
- Sun flower oil for deep frying
- 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 extra-virgin olive oil
- 1/2 tsp salt, plus more to taste
- 3 tbsp white vinegar
Instructions
- 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!
- Remove the skin and any bones from the cod and discard. Flake the cod.
- 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.
- Mix the cod with the batter.
- Heat the oil in a large frying pan.
- Spoon the battered cod mix and fry in batches until golden brown.
- Mash the potatoes with a fork. In a blender add the walnuts, garlic cloves, 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)
- Serve the cod fritters with the garlic mash.
Yield
Serves 4
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