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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
- 2 1⁄2 lbs dry salt cod fish or 2 1⁄2 lbs frozen desalinated cod steaks
- 1 cup all-purpose flour
- 1 cup water
- 1 cup olive oil
- 1 1⁄2 lbs potatoes, for boiling
- 12 garlic cloves (minced or grated)
- 1 cup extra virgin olive oil
- 1⁄3 cup good quality wine vinegar
- 1 tablespoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 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.