Scordalia Potato Garlic Spread For Grecian Fish


Bakalao Codfish with Scordalia

Throughout the Mediterranean and the Greek islands lightly pan fried fish is a delicacy many local people enjoy. A very delicious and traditional accompaniment is Scordalia mashed potato and garlic spread. Once you have tasted it, assuming you like the taste of potatoes, this will rival or possibly even replace the desire for cocktail sauce or tartar sauce. The combination of this delectable garlicky spread which can also be excellent on a crusty baguette cannot be missed! Be sure to have plenty of lemon wedges on hand also to accompany your piping hot fish fillets. These recipes are created by World Cuisine Today www.worldcuisinetoday.com

Recipe For Grecian Codfish Fillets with Scordalia Spread

Ingredients

One and a half to two pounds codfish fillets

Two Russett potatoes or gour to give medium Red potatoes

3/4 cup olive oil

Eight cloves of garlic minced

1/2 cup lemon juice

Two cups all purpose flour

3/4 cup light bubbly beer or ice water

Three egg whites beaten into a Merangue

Two lemons cut into wedges

One teaspoon salt

1/2 teaspoon white pepper

One teaspoon Greek dried oregano

One teaspoon sweet paprika

Extra virgin olive oil for frying

Method

For the Scordalia Spread

1) Boil the potatoes peeled scrubbed and cubed in some lightly salted water for twenty minutes.

2) Strain immediately and mash thoroughly with the olive oil, lemon juice, mashed garlic, salt and pepper to taste in a food processor, mixer or blender.

Chill covered in a small bowl in the refrigerator until ready for use.

For the Bakalao Fried Codfish

1) Heat a wide sided pan with roughly an inch to two inches of Extra Virgin Olive oil until oil is sizzling but not smoking. Preheat your oven to 200 degrees F. Meanwhile, in a small bowl sift the flour. Add the salt, pepper, oregano and paprika. Stir in gradually the beer. Next fold in lightly the beaten to stiffness egg whites.

2) Rinse, and cut in half the codfish fillets and lightly salt on both sides.

3) Dip each fillet into the batter and immediately begin frying no more than three minutes per side.

4) Remove the fried Codfish filets to an oven safe platter, dust with a bit more oregano, cover the platter and keep warm in the oven.

5) Serve your Bakalao Fried Codfish with a generous scoop of the Scordalia alongside, and perhaps some rice and a Greek salad.

Recipe Developed By:

World Cuisine Today Magazine

www.worldcuisinetoday.com