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FRIED COD WITH POTATO
FRIED COD WITH POTATO-GARLIC DIP 
(Bakaliaros Skordalia)
This is one Greek festive dish. Served on 25th March double holiday for this country: Evangelismos (Annunciation of Virgin Mary) when Archangel Gabriel announced to Mary she will bear the Son of God, and the revolution of 1821. This dish can be prepared all year around and is usually served in small taverns down by the sea coast.
INGREDIENTS:
1 kilo salt cod (soaked in water, and water changed 4-5 times until salt is gone) or
1 kilo cod fillets
Flour the fish and leave it aside while you prepare the batter:
1 cup all purpose flour
1 cup water
1 egg
1/2 teaspoon baking powder
1/3 teaspoon red sweet paprika
1/3 teaspoon salt
Just stir everything together until you get a batter similar to the one you prepare for pancakes. Leave it to rest for 15 minutes.
Heat oil in a heavy bottom skillet. Dip the fish in the batter, and fry. Leave in a plate covered with paper towels.
Serve with:
Potato-garlic dip
(skordalia)
4 big potatoes (older and starchy if possible)
1 clove of garlic
1/3 cup water (where potatoes were cooked)
1/3 teaspoon salt
1/2 cup olive oil
1 tablespoon white wine vinegar
Wash the potatoes. Peel of their skin, cut them on small cubes and cook them in 1 cup of water. Keep half cup of this water and when potatoes are cold put everything except the oil in a blender and pulse. Slowly add the oil and serve.

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