- 165 ml beer which is about a cup or ½ small can
- 1 egg white (beaten into meringue)
- ¾ cup ice cold water
- 1 ½ cup of all purpose flour
- ½ cup corn flour (corn starch)
- 1 spoonful of lemon juice
- 2 spoonfuls of olive oil
- white pepper & salt
- 1 kilo of salted dried codfish fillet
- Extra virgin olive oil for deep frying
Beat the egg white into meringue. In a separate bowl put the flour, corn flour, salt, pepper, lemon juice, olive oil, beer and mix. Add water gradually until batter is thick. With a spoon mix in the meringue. Refrigerate for at least an hour before battering fish.
Frying In a large frying pan put the olive oil over high heat. Dip the cod in the batter and fry on both sides.Remove on kitchen paper to drain excess oil and serve with the skordalia and your favourite vegetables and French fries the Greek way.
2 tablespoons chopped garlic
1 teaspoon salt
1/2 cup olive oil
2 teaspoons lemon juice
Take the potatoes, diced and boiled until soft.
Pour out the water and leave them in the pan a couple of minutes to dry out.
Meanwhile you've taken two tablespoons of chopped garlic and prepared that with a teaspoon of salt and a half a cup of olive oil.
The Greeks swear that you have to do this by hand, but we've done it with a blender and it works fine.
You take the hot potatoes and dump them in the olive oil, salt, and garlic mixture, blend them up until it's smooth.
Add a couple of teaspoons of lemon juice and then taste it, you might need a little more salt, a little more lemon juice.
You want to get where it just kind of hangs on the bread.