Fried fish with skorthalia (garlic and potato
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Pat dwigans | |
| 1 | pounds | Small whole fish or fish |
| Filets | ||
| 2 | larges | Eggs |
| 2 | tablespoons | Water |
| 1 | tablespoon | Flour |
| Salt and pepper to taste | ||
| Olive oil | ||
| SKORTHALIA | ||
| 10 | Garlic cloves | |
| Salt to taste | ||
| ½ | cup | Plus |
| 1 | tablespoon | Ground blanched almonds |
| ½ | cup | Water |
| 3 | mediums | Potato, boiled, peeled |
| Quartered and cooled | ||
| Juice of 1 1/2 lemons | ||
| ½ | cup | Olive oil |
| 1 | large | Egg yolk |
| Freshly ground black pepper | ||
| To taste | ||
Directions
Fish: Rinse the fish with cold water and pat dry. Beat the eggs, water and flour to make a dripping batter. Coat the fish pieces thoroughly and fry in hot olive oil until golden brown and cooked through. Fish serves 2-3.
Skorthalia: into a wooden bowl, press juice from the garlic cloves with a garlic press. Add the remainder of cloves from inside the press. Pound with a pestle, adding a few sprinkles of salt. When a creamlike consistency is reached, add the almonds and po Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman