Petitchef

Bakaliarakia Tiganita kai Skordalia me Kappari--Fried Whiting with a Caper Skordalia

It's an easy enough dish without much hullabaloo but there are a few cooking points.
Main Dish
4 servings
15 min
30 min
Very Easy

Ingredients

4

1) For Bakaliarakia Tiganita--Fried Whiting :

2) For Skordalia me Kappari--Caper Skordalia :

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.


Photos

Bakaliarakia Tiganita kai Skordalia me Kappari--Fried Whiting with a Caper Skordalia, photo 1
Bakaliarakia Tiganita kai Skordalia me Kappari--Fried Whiting with a Caper Skordalia, photo 2
Bakaliarakia Tiganita kai Skordalia me Kappari--Fried Whiting with a Caper Skordalia, photo 3

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