ΑΡΧΙΚΗ‎ > ‎

COD FRITTERS WITH SCORDALIA


COD FRITTERS

6 servings
Preparation: 2 days for the fish + 10 minutes Cooking: 40 minutes


INGREDIENTS
1 kg salted cod fillet
1 1/2 cups all-purpose flour, plus some extra for dredging
1 1/2 beer (or club soda)
1 tsp white sugar
2 tbsp olive oil
salt, fresh grounded pepper
olive oil for frying (or vegetable oil)

DIRECTIONS
To prepare the cod fritters, it is very important to leach the cod fish from the salt. To do that soak the cod in water and put in the fridge. Leave it for 2 full days and change the water 3 times a day (If you like you can buy some fresh cod fish and skip this procedure).

When done, dry well the fish with paper towel and remove all the bones. Cut into small bites, 4-5 cm.Put into the food processor flour, beer, sugar, 2 tbsp olive oil, salt and pepper. Blend until you have a smooth mixture.

Heat oil to high heat into a deep frying pan. Add some four into a bowl. Take one piece of cod and dredge into the flour, shaking it to remove the excess flour and then deep it into the batter, flipping it on all sides. Using a spoon remove the cod from the batter and put it slowly into the hot oil. Dip the spoon into some water and repeat with the rest of the pieces. Deep fry the cod fritters flipping them with a spoon, until nicely colored on all sides. Fry the cod fritters in batches, so that the surface of the pan is comfortably filled.

Remove the cod fritters from the pan and place on some kitchen paper to drain.Serve warm with traditional skordalia dip.

SKORDALIA
6 servings
Preparation: 40 minutes


INGREDIENTS
5-6 medium potatoes
5-7 cloves of garlic
2 tbsp red wine vinegar
1/2 cup extra virgin olive oil
1/2 cup water (from the boiled potatoes)
1 tbsp salt

DIRECTIONS
Start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes (the potatoes need to boil, until very tender). Drain them in a colander and keep 1/2 a cup of the boiling water.

In the food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted.

Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy.

Just a note
1. It is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.

2. For a delicious skordalia, make sure you use a good quality olive oil.