On the 25th of March, Greeks have a double celebration. We celebrate the Greek Independence and The Annunciation (Evangelismos) of Virgin Mary.
The traditional dish of this day is Bakaliaros skordalia.
Ingredients
- 1kg of salt cod
- Sun flower oil for deep frying
For the batter
- 300 ml beer
- 2 cups of all purpose flour
- 1 egg white (beaten into meringue)
- 1 handful of parsley, chopped
- 3/4 cup of water
For the skordalia
- 3 large potatoes(boiled)
- 1 cup shelled walnuts
- 6 cloves garlic, peeled
- 1/2 cup extra-virgin olive oil
- 1/2 tsp salt, plus more to taste
- 3 tbsp white vinegar
How to:
The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!
- Remove the skin and any bones from the cod and discard. Flake the cod
- In a bowl place the flour, parsley, beer and mix. Add the water gradually until the batter is thick. With a spoon mix in the meringue. Refrigerate for at least an hour before battering fish.
- Mix the cod with the batter
- Heat the oil in a large frying pan.
- Spoon the battered cod mix and fry in batches until golden brown.
Skordalia
Mash the potatoes with a fork. In a blender add the walnuts, garlic cloves, olive oil and blend to a paste. Add to the mashed potatoes, season with salt add the vinegar and stir gently. (You can omit the walnuts if you prefer your skordalia plain)
KALI OREXI!
