Greek Skordalia Dip with Baked Potatoes and Fried Fish

Votes: 3

Time: 40 min.
Complexity: easily
Servings: 2

A detailed recipe for a Greek dish with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of cleaned smelt
1/2 cup wheat flour
1/4 cup semolina
Salt and freshly crushed pepper to taste
1 cup buttermilk
1 liter canola oil for frying
Lemon wedges
Skordalia Dip (see recipe below)

Skordalia Dipping Sauce:

2 potatoes, pressed and baked in their skins (e.g. Russet)
1 cup of cream
6 crushed cloves of garlic
Salt and crushed black pepper to taste
1/4 cup lemon juice
1/4 cup red wine vinegar
1/4 cup olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: fish fillet, potato, lemon juice, wine vinegar, cream, sour milk, semolina, garlic

Cooking the dish according to the recipe:

In a medium bowl, combine 1/2 cup of all-purpose flour, semolina, salt, and pepper and mix well. Dip the fish in the buttermilk mixture, then in the flour mixture.

In a medium saucepan or deep fryer, heat oil to a depth of 8-10 cm and fry the fish until golden brown and crispy.
Remove the fish and place it on a paper towel to absorb excess oil. Serve with Skordalia sauce and lemon wedges.

For the Skordalia dipping sauce: Pass the potatoes through a sieve or press and place in a bowl.

Whisk together the cream, crushed garlic, olive oil, lemon juice, red wine vinegar, and a little water (if needed) until smooth. Season with salt and pepper to taste. Keep chilled until serving.
Yield: about 3 tbsp.

Categories:

recipe / Main courses / Fish and seafood / Sauces / Dips / Potato dishes / Baked potatoes / Mashed potatoes / Greek cuisine / Cat Cora

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