Bakaliarakia tiganita kai skordalia me kappari--fried whiting with a caper skordalia

Ingredients

1) For Bakaliarakia Tiganita--Fried Whiting :

• 2 1/2 pounds small Whiting, cleaned
• 1 cup flour
• 1/2 teaspoon dried Greek oregano
• 1/2 teaspoon paprika
• Salt and freshly ground pepper
• 2 eggs, beaten
• Oil for frying

2) For Skordalia me Kappari--Caper Skordalia :

• 2 medium potatoes, washed, peeled and boiled until tender
• 2 slices of white bread, crusts removed
• 1 large clove of garlic, minced
• Salt and freshly ground black pepper
• 1 teaspoon red wine vinegar
• Olive oil (about 1/4 cup)
• 2 teaspoons finely chopped capers

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Preparation

• 1) Wash the fish well with water; pat dry and season with some salt and pepper. Heat about an inch of oil in a large skillet over medium-high heat.
• Combine flour, oregano, paprika, salt and pepper on a large plate. Place the eggs in another plate. Begin dipping the fish in egg, then dredge it in the flour, dip it again into the egg then give it one final dredging in the flour.
• Place it directly into the hot oil and fry just a few minutes on each side until well browned. Remove fish to a dish lined with paper towels and serve warm along with some skordalia, a salad and some crusty bread.
• 2) Drain potatoes well and place them in a large bowl. Begin mashing the potatoes with a fork and then set aside until somewhat cooled.
• Wet the bread with some water or milk and squeeze out any excess. Add it to the potatoes along with the garlic, salt, pepper and vinegar and stir and mash the mixture with a fork until well combined.
• Begin adding some oil in a steady stream stirring constantly. Once you've added enough oil to reach your desired consistency, stir in the chopped capers.
• Allow the skordalia to sit for a while, then serve with fried fish, fried eggplant/zucchini slices or some fresh bread.