Mount Athos fried cod with garlic sauce-Bakaliaros Skordalia
An authentic recipe from Mount Athos for March 25, which is the day of celebration of the Annunciation of the Holy Mary. It is an important feast of the Mother of God, which is why fish, oil and wine are served. Make the traditional batter-free fried cod yourself, along with lemony garlic sauce or potato aliada. See bellow step by step the monastic recipe with all the secrets.
First we salt the cod. See how in this recipe.
First we prepare the garlic sauce: we wash the potatoes and boil them with their skin on for about 50 minutes.
We peel the potatoes while they are still hot and mash them with the special mash tool.
We pound the garlic cloves together with the salt in a mortar and then add them to the mashed potatoes.
We add the olive oil little by little and mix constantly.
Finally, we add the lemon juice, mix and adjust the salt or acidity if needed.
We put the garlic sauce in the fridge and continue frying the cod.
We put oil in a pan, enough to cover the fillets up to the middle and heat it on a medium heat.
We wipe the pieces of cod well with kitchen paper and flour them one by one.
We shake them well before putting them in the pan to remove the extra flour.
We fry the pieces of cod until they take on an amber color, turning them 2-3 times.
We place the pieces of cod on a plate with kitchen paper to absorb the excess oil.
We serve the cod hot with the garlic sauce and accompany it with boiled beets or other boiled greens.
Our pan should be non-stick and not aluminum or stainless steel.
If the garlic sauce is firm enough we add a little boiling water and mix.
We fry the pieces of cod little by little so that the temperature of the oil does not drop.
We cut the cod into pieces as similar in size and thickness as possible to ensure even frying.
