Cod fritters, one of the standard dishes on Greek taverna menus for decades, if not longer, gets a decidedly up market transformation in the following dish. The cod is salted, but subtly; and the typically garlic-laden skordalia that traditionally accompanies it is here a light and airy concoction, easy on the garlic so that all the other flavor agents shine forth.
This recipe is a gourmet recipe of “bakaliaros skordalia” which is a traditional dish for March 25.
It comes from the Chios Gum Mastic Growers Association.
6 servings
1 h 40 min.
4 h
15 min.
average
affordableIngredients for the foam
- 13 g gelatin sheets
- 700 ml fresh whole milk
- 5 ml red wine vinegar
- 1 garlic clove
- 3 kg fresh cod, about 3 kilos, filleted
- 1 kg coarse salt
- 300 ml olive oil infused with Chios mastic
- salt
- pepper
Ingredients for the batter
- 150 g flour
- 75 g cornstarch
- 30 g baking powder
- 330 ml beer
- 1 pinch of salt
- oil for frying
Utensils
- 1 medium pan
- 1 whipped cream dispenser
- 2 whipped cream dispenser cartridges
- 1 blender
- 1 deep pan
Origin
Chios
Making
For the skordalia foam
Soak the gelatin sheets in cold water for five minutes.
Heat 100 ml milk in a medium saucepan and dilute the soaked sheets. Mix in the remaining milk.
In the bowl of a strong blender whip together the milk mixture and gelatin. Pulse for one minute at high speed.
Pulse for another few seconds to combine very well.
Strain the mixture and place in a whipped cream canister.
Place two cartridges in the canister and refrigerate for 4 hours or until the mixture is very cold and set.
Preparation of cod fillets
Place the cod fillets in the salt, covering completely, for one hour.
Remove, rinse and soak in plain water for 30 minutes.
Dry with paper towels and cut into pieces or strips, each about 100 gr. Set aside.
For the batter
Mix together all the dry ingredients for the batter. Add the beer a little a time and mix until a thick batter forms.
Heat the oil in the deep fryer.
Dip the cod into the batter, shaking off excess.
Deep fry in hot oil until golden.
Serve with a dollop of foam on each plate or spray the skordalia foam into separate small cups or glasses and serve next to the cod.
Enjoy !
