{"id":13109,"date":"2021-03-24T06:31:49","date_gmt":"2021-03-24T10:31:49","guid":{"rendered":"https:\/\/www.bygeorgejournal.ca\/?p=13109"},"modified":"2021-03-24T11:22:22","modified_gmt":"2021-03-24T15:22:22","slug":"fish-recipe","status":"publish","type":"post","link":"https:\/\/www.bygeorgejournal.ca\/?p=13109","title":{"rendered":"A Victor&#8217;s Meal: Bakaliaros Skordalia"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-13056\" src=\"https:\/\/www.bygeorgejournal.ca\/wp-content\/uploads\/2021\/03\/bakaliaros-skordalia_orig-735x490-1-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.bygeorgejournal.ca\/wp-content\/uploads\/2021\/03\/bakaliaros-skordalia_orig-735x490-1-300x200.jpg 300w, https:\/\/www.bygeorgejournal.ca\/wp-content\/uploads\/2021\/03\/bakaliaros-skordalia_orig-735x490-1-624x416.jpg 624w, https:\/\/www.bygeorgejournal.ca\/wp-content\/uploads\/2021\/03\/bakaliaros-skordalia_orig-735x490-1.jpg 735w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>For the Greeks&#8217; celebratory meal on the 25th, it is custom to eat crispy, fried cod fish with garlic sauce. Here are a few recipes&#8230;<\/p>\n<div class=\"mv-create-ingredients\">\n<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n<ul>\n<li>1-pound salt cod fillet or fresh\/frozen codfish quick cured<\/li>\n<li>Flour for dredging<\/li>\n<li>Oil for frying<\/li>\n<\/ul>\n<h3>For the Batter<\/h3>\n<ul>\n<li>1 cup all-purpose flour<\/li>\n<li>2 tablespoons corn starch<\/li>\n<li>1 teaspoon baking powder<\/li>\n<li>\u00be teaspoons salt<\/li>\n<li>Black pepper, to taste<\/li>\n<li>8 ounces of sparkling water<\/li>\n<li>2 tablespoons fresh lemon juice<\/li>\n<\/ul>\n<h3>Garnish<\/h3>\n<ul>\n<li>lemon wedges and parsley<\/li>\n<\/ul>\n<h3>For the Skordalia<\/h3>\n<ul>\n<li>2-3 medium Russet potatoes, peeled and cubed<\/li>\n<li>4 cups vegetable broth plus more water to boil potatoes<\/li>\n<li>3-4 garlic cloves, grated<\/li>\n<li>\u00bd cup olive oil<\/li>\n<li>2 tablespoons lemon juice<\/li>\n<li>2 tablespoons red wine vinegar<\/li>\n<li>Salt and pepper, to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"mv-create-instructions\">\n<h3><strong>Instructions<\/strong><\/h3>\n<ul>\n<li>If you are using salted dried cod for this dish, then, soak the cod for at least 24 hours in cold water and keep it refrigerated. Change the water 3-4 times to extract the salt.<\/li>\n<li>Quick Salt Cure Fish:Sprinkle lots of salt (about 6-7 teaspoons or more) over both sides of the codfish. Sprinkle 1 tablespoon of sugar over the fish and set aside for at least 30 minutes. Soak the fish in ice-cold water and pat dry. Place the fish on paper towels to absorb any moisture.<\/li>\n<li>Make the Skordalia:<\/li>\n<li>Place the potatoes in a pot and cover them with vegetable stock, water and season with salt. Bring to a boil and cook until fork tender.<\/li>\n<li>Place the potatoes in a colander to drain and reserve 1-2 cups of the stock.<\/li>\n<li>Pass the potatoes through a ricer or mash them in a large bowl.<\/li>\n<li>Combine the lemon juice, olive oil, vinegar, and grated garlic in a small mixing bowl and whisk until incorporated. Pour the marinade over the mashed potatoes and season with salt and pepper. Mix until smooth. Pour 1-2 cups of the potato boiling liquid into the mashed potatoes to thin the dip to your desired consistency. Taste and adjust seasoning if needed.<\/li>\n<li>Make the Cod Fritters:<\/li>\n<li>Heat some vegetable oil in a frying pan to 360 \u00b0F. 180 \u00b0C.<\/li>\n<li>Combine the fish batter ingredients in a mixing bowl and whisk together until smooth.<\/li>\n<li class=\"mv_slot_target\" data-slot=\"recipe\" data-slot-rendered-dynamic=\"true\" data-hint-slot-inserted=\"true\">Make sure that the fish is very dry.<\/li>\n<li>Place some flour into a shallow bowl or dish to dredge the fish.<\/li>\n<li>Dredge the cod pieces in the flour then dip into the batter.<\/li>\n<li>Carefully place the battered cod into the hot oil and fry until golden on all sides.<\/li>\n<li>Place the cod fritters on a tray lined with paper towels to absorb the excess oil.<\/li>\n<li>Garnish with parsley.<\/li>\n<li>Serve immediately with the Skordalia and some lemon wedges.<\/li>\n<\/ul>\n<p>This recipe is from <a href=\"https:\/\/www.dimitrasdishes.com\/bakaliaros-skordalia-fried-salt-cod-with-garlicky-potato-dip\/\" target=\"_blank\" rel=\"noopener\">Dimitra\u2019s Dishes<\/a><\/p>\n<p>Here is another (similar) recipe, but one that also provides some history and background on the dish. Enjoy the recipe from <a href=\"https:\/\/www.kalofagas.ca\/2009\/03\/25\/bakaliaros-skordalia\/\" target=\"_blank\" rel=\"noopener\">Kalofagas<\/a>.<\/p>\n<p><em>Chris George, providing reliable PR counsel and effective advocacy. Need a go-to writer and experienced communicator? Call 613-983-0801 @<\/em> <a href=\"http:\/\/cgacommunications.com\/m\/\">CG&amp;A COMMUNICATIONS<\/a>.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>For the Greeks&#8217; celebratory meal on the 25th, it is custom to eat crispy, fried cod fish with garlic sauce. Here are a few recipes&#8230; Ingredients 1-pound salt cod fillet or fresh\/frozen codfish quick cured Flour for dredging Oil for frying For the Batter 1 cup all-purpose flour 2 tablespoons corn starch 1 teaspoon baking&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[73],"_links":{"self":[{"href":"https:\/\/www.bygeorgejournal.ca\/index.php?rest_route=\/wp\/v2\/posts\/13109"}],"collection":[{"href":"https:\/\/www.bygeorgejournal.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bygeorgejournal.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bygeorgejournal.ca\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bygeorgejournal.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13109"}],"version-history":[{"count":5,"href":"https:\/\/www.bygeorgejournal.ca\/index.php?rest_route=\/wp\/v2\/posts\/13109\/revisions"}],"predecessor-version":[{"id":13119,"href":"https:\/\/www.bygeorgejournal.ca\/index.php?rest_route=\/wp\/v2\/posts\/13109\/revisions\/13119"}],"wp:attachment":[{"href":"https:\/\/www.bygeorgejournal.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bygeorgejournal.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bygeorgejournal.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}