Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Bakaliaros Skordalia

Bakaliaros Skordalia

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  • approx. 1lb. of salt cod fillets (soaked & water changed 3-4 times until salt is removed)
  • 1 bottle of beer
  • 3/4 cup of all purpose flour
  • 3/4 cup of corn starch
  • salt and pepper to taste
  • flour for dredging
  • sunflower oil for frying
  • Potato Skordalia
  • 3 Russet (starchy) potatoes
  • 5-6 cloves of garlic, minced
  • approx. 1/2 cup of extra-virgin olive oil
  • good wine vinegar to taste
  • sea salt to taste
  1. Place your potatoes (skins on) in a pot of water that’s lightly salted. Bring to a boil and then reduce to a simmer and cover. Boil until the potatoes are fork tender. Allow the potatoes to cool or drain and replace the pot with cold water to speed the cooling process.
  2. When the potatoes are cool enough to handle, peel with the back of your knife and and pass through a ricer. Add your minced garlic and mix with a fork. Pour a slow stream of olive oil while continuing to stir. Add sea salt and some wine vinegar and taste and adjust seasoning. Cover with cling wrap and set aside (or place in the fridge if making much ahead of time).
  3. After you’ve sufficiently soaked your salt cod, pat dry and cut into small portions. Season with salt and pepper and dredge in flour and set aside.
  4. Add all your dry ingredients in to a bowl and mix with a fork. Now while whisking, gradually add the beer to the flour until you get a thick batter (slightly thinner than pancake batter). Drink any remaining beer.
  5. Heat your oil (about 2 inches deep) to about 360F and then dip your cod fillets in the batter then place carefully into the hot oil. Fry in batches until golden brown. Place the fried fillets on a platter covered in paper towels. Sprinkle some sea salt on them, serve with lemon wedges, Skordalia and some Vlita.

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