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

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