Recipes

Bakalyaros skordalya

Bakalyaros skordalya
Ingridients
Ingridients
1 kg
Batter
250 ml
250 ml
0,5 tsp.
2 spoon
Skordalya
garlic (cloves)
4-5 шт.
75 g.
100-150 g.
75 ml
2-3 spoon
Ingridients
bacalao
1 kg
vegetable oil
Batter
light beer
250 ml
flour
250 ml
salt
ground black pepper
paprika powder
0,5 tsp.
olive oil
2 spoon
Skordalya
garlic (cloves)
4-5 шт.
walnuts
75 g.
white bread
100-150 g.
olive oil
75 ml
wine vinegar
2-3 spoon
salt

Bakalyaros skordalya

Traditionally BAKALYAROS PASTOS (salt cod) with skordaliya (alyada) — garlic dip is cooked March 25 (this day in Greece a double holiday — the Annunciation and Independence Day). If there is no salt cod, you can use frozen fish — cod, hake…
Try it! It is very tasty!

Preparation




Typically, this recipe uses salt cod.



Soak fish in water (24-36 h), changing it every 2-3 h.
     Peel and cut in portion pieces.

BATTER:



Stir flour with salt and pepper with beer into liquid, smooth dough. Add oil and stir. Cover bowl and put in the fridge for 1-2 h.

SKORDALYA:



Grind garlic. Grind nuts with garlic in blender, add soaked and squeezed bread. Grind in blender into smooth mass, gradually adding oil and vinegar.



Heat oil in deep pan. Dip pieces of fish in dough, spread in pan and fry till golden crust from all sides. Spread finished fish on paper towel to absorb excess fat.

Bakalyaros skordalya

Serve fish with skordalya and favorite salad.
Bon Appetite!!!

Top of recipe "Bakalyaros skordalya"

Comments (6)
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0
Как интересно! Мне особенно соус понравился!
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Mila

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0
название еле прочитално рецепт классный!
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Scratch

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0
С треской у нас напряженка, но я думаю скордаля подойдет к любой морской рыбе
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marisha

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0
Мариш, и к овощам запеченным подойдет!
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Glaros

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0
вкусно, не то слово — вкуснейше!
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natapit

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0
Наташ, как хорошо, что ты меня понимаешь. Но у меня без мяса не прошло, к сожалению…
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Glaros