Traditional Greek lent dish known as: bacalao skordalia – with loads of garlic.


Code Fillet & Mash
Print Recipe
Traditional Greek lent dish known as: bacalao skordalia - with loads of garlic.
Servings Prep Time
4 people 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
50 minutes
Code Fillet & Mash
Print Recipe
Traditional Greek lent dish known as: bacalao skordalia - with loads of garlic.
Servings Prep Time
4 people 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Instructions
  1. The skordalia mashed potatoes: Clean the potatoes and cut them in small cubes. Put some water to boil and add the potatoes as the water is still cold. Add some salt and boil. Tip: Vegetables under the ground need to be put to boil in the still cold water. The ones above the ground go in the hot boiling water.
  2. When the potatoes are boiled, drain them, but not until you keep 1 big cup of the water.
  3. Mash the potatoes (with a mixer) adding the finely grated garlic, salt, fresh pepper, olive oil and the juice of a lemon (optional). When the potatoes are finelly mashed, add the water from the boil.
  4. The fried fish fillet: Cut the fish into desired size pieces, wash and dry with a kitchen towel. Coat with flour, making sure it covered all the fish fillet.
  5. Put the pan with enough frying oil quantity so that the fillet sinks, on the fire. When the oil is hot, add the fillet pieces making sure they don't cover one another.
  6. When they become golden brown take them out on a kitchen towel and let to rest for 5 minutes.
  7. Serve with extra lemon.
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