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Fried cod with scordalia (Greek grarlic – potato dip)

Level of Difficulty:

Rated 2 out of 5

Portions
Served

4

Cooking
Time

00:20'

Method

For the batter

  1. Pour into a dispenser all the ingredients for the porridge and mash them with a hand blender. Pass them through a colander.

For the skordalia

  1. Soak the bread, drain it and put it in the blender along with all the ingredients.

For the cod

  1. Flour the fish on both sides, dip it 1-2 times in the batter and fry in sunflower oil at 180 -190 C degrees. Place on absorbent paper.
  2. Set up your plate and garnish with capers and chopped chives.

Ingredients

  • 500 g cod
  • caper
  • chives
  • sunflower oil
  • flour

For the batter

  • 9 g yeast
  • 250 g all-purpose flour
  • 330 ml beer
  • 25 g corn flour
  • 50 ml white vinegar
  • 10 ml red vinegar
  • Salt
  • Pepper

For the skordalia

  • 3 medium cloves garlic
  • 120 ml olive oil
  • 40 ml lemon juice
  • 300 g boiled potato
  • 200 g breadcrumbs
  • Salt
  • Pepper

Method

For the batter

  1. Pour into a dispenser all the ingredients for the porridge and mash them with a hand blender. Pass them through a colander.

For the skordalia

  1. Soak the bread, drain it and put it in the blender along with all the ingredients.

For the cod

  1. Flour the fish on both sides, dip it 1-2 times in the batter and fry in sunflower oil at 180 -190 C degrees. Place on absorbent paper.
  2. Set up your plate and garnish with capers and chopped chives.

Ingredients

  • 500 g cod
  • caper
  • chives
  • sunflower oil
  • flour

For the batter

  • 9 g yeast
  • 250 g all-purpose flour
  • 330 ml beer
  • 25 g corn flour
  • 50 ml white vinegar
  • 10 ml red vinegar
  • Salt
  • Pepper

For the skordalia

  • 3 medium cloves garlic
  • 120 ml olive oil
  • 40 ml lemon juice
  • 300 g boiled potato
  • 200 g breadcrumbs
  • Salt
  • Pepper

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Chef Stavros Georgiou
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