Bakaliaros Skordalia Recipes
SKORDALIA (GREEK POTATO AND GARLIC DIP)
This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield about 3 cups
Number Of Ingredients 9
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
- Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
- Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.
- In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.
BAKALIAROS SKORDALIA
On the 25th of March, Greeks have a double celebration. We celebrate the Greek Independence and The Annunciation (Evangelismos) of Virgin Mary. The traditional dish of this day is Bakaliaros skordalia.
Provided by mlazopoulou
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!
- Remove the skin and any bones from the cod and discard. Flake the cod.
- In a bowl place the flour, parsley, beer and mix. Add the water gradually until the batter is thick. With a spoon mix in the meringue. Refrigerate for at least an hour before battering fish.
- Mix the cod with the batter.
- Heat the oil in a large frying pan.
- Spoon the battered cod mix and fry in batches until golden brown.
- Mash the potatoes with a fork. In a blender add the walnuts, garlic cloves, olive oil and blend to a paste. Add to the mashed potatoes, season with salt add the vinegar and stir gently. (You can omit the walnuts if you prefer your skordalia plain)
- Serve the cod fritters with the garlic mash.
ATHENA'S BAKALIAROS ME SKORTHALIA (FRIED COD WITH GARLIC SAUCE)
The combination of fried cod steaks with skorthalia garlic puree is a Greek classic. The recipe is from a local Greek restaurant which served it as a dinner special
Provided by Member 610488
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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, if any. (Frozen steaks usually have no visible bones.)
- 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.
Nutrition Facts : Calories 2037.3, Fat 115.2, SaturatedFat 16.3, Cholesterol 431.7, Sodium 21717.2, Carbohydrate 56.8, Fiber 4.8, Sugar 1.5, Protein 185.7
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- If you are using salted dried cod for this dish, then, soak the cod for at least 24 hours in cold water and keep it refrigerated. Change the water 3-4 times to extract the salt.
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