Food Network UK

Bakaliaros Me Skorthalia (Fried Cod Steaks With Garlic Puree)

0

Ingredients

  • 2.50 lbs salt cod fish
  • 2.50 lbs cod steaks
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup all-purpose flour
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup water
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup olive oil
  • 1.50 lbs potato
  • 12 garlic clove
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup extra virgin olive oil
  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup wine vinegar
  • 1 tablespoon salt
  • 0.50 teaspoon fresh ground black pepper

Use imperial measurements

Method

How to make Bakaliaros Me Skorthalia (Fried Cod Steaks With Garlic Puree)

  • 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,
  • 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.

(Courtesy of Food.com)