Fresh Cod with Skordalia

Execution Stages:

1. Visit a Blue Island fish market for your cleaned fresh cod fillets.

2. Prepare the batter.

3. Cure the cod.

4. Make the skordalia.

5. Fry.

6. Serve.

Procedure:

Visit a Blue Island fish market for your cleaned cod fillets.

For the batter: In a bowl, combine flour, corn flour, sugar, dry yeast, curry, and paprika. Mix and then add salt and beer. Stir with a whisk until the flour and corn flour dissolve. Set aside for 1 hour to allow the batter to rise.

For the cod: To cure the fresh cod, mix the salt with the sugar. Pat dry the cod with kitchen paper and spread half of the salt-sugar mixture on a cutting board. Place the cod fillets on top. Sprinkle with the remaining salt-sugar mixture. Leave aside for 30 minutes. Do not leave for longer, as it will become too salty.

For the skordalia: In a pot, add 1 ½ liters of tap water, add the potatoes and 1 teaspoon of salt. Bring to a boil and then lower to medium heat. Cook for 20-25 minutes until tender. Drain and let them sit aside for 3-4 minutes.

In a blender, combine garlic, white vinegar or lemon juice, olive oil, salt, and pepper. Blend. Place the warm potatoes in a bowl and mash them with a masher. Add the garlic mixture and mix well.

For frying: Rinse the cod well under running water. Pat dry with kitchen paper and cut into bite-sized pieces. Heat plenty of sunflower oil in a pot. Place flour in a bowl and flour the cod pieces. Shake off the excess flour. Take the batter out of the fridge and dip the cod pieces in it. Fry in the hot oil for 5-6 minutes on each side or until evenly golden and the batter is crispy. Remove to a plate lined with kitchen paper to absorb the excess oil.

Serve the cod with skordalia and sprinkle with fresh parsley.

Enjoy your meal! By Chryso Lefou

Alternatively, you can try the recipe with:

1. Sole

2. Haddock