Small pieces of fish dipped in batter and fried in deep oil is a delicious and quick way to prepare fish in an unusual way in our country. In Greece, this dish is very popular and served, for example, with skordalią - Greek garlic sauce. The dough draws all the smells from the fish and emphasizes the delicacy of the meat. It's best for frying fish with white rather thick meat such as monkfish, cod or ordinary miruna.
1. We start with preparing the dough. In a large bowl, mix the flour with salt and pepper first, then inside the bowl to pour the egg and olive oil. The mass should be started gradually with a mixer, adding water slowly. When we get a smooth, semi-solid mass, you can proceed to the next part.
2. The fish are cleaned of bone and skin and cut into small pieces. Then sprinkle them with flour to make the dough stick to the fish.
3. Heat the frying oil in a deep container until the thrown in piece of bread is browned in one minute. When the oil reaches the right temperature, dip the pieces of fish in the dough and then translate it into a deep oil. The fish should be fried in small portions for about 5 minutes, until the golden color is reached, the dough should be crisp. The pieces of fish should be removed with a slotted spoon and each of them should be well drained on a paper towel.
4. The fish is served in hot batter with drizzled lemon juice, for example with fried Greek potatoes or skordalią and vegetables.
Cod fried in dough served with skordalia - garlic paste - is a dish usually served in Greece on Independence Day. Traditionally, it is made of salted cod, because in the interior of the Greek land it was difficult to find raw fresh fish. In Poland, you probably will not buy this fish in this form so all you need is fresh, regular Atlantic cod. Thick pieces of meat will be the best to make this dish. An additional advantage of cod is its low calorific value, as well as low fat content, which makes this fish perfectly suitable for frying.
This is one of our favorite recipes for Greek fish dishes. It comes from the tiny island of Spetse located on the Halkidiki peninsula. It's an extremely delicious and quite simple dish that does not require the addition of sophisticated ingredients. Originally the Greeks sprinkle the fish with breadcrumbs at the end of baking. However, I do not do it, but instead adds Cretan fish soup to the sauce and a sprig of fresh rosemary. There are quite a lot of ways to make this dish, so I think that this small modification will not hurt, and I do not commit barbarism against this recipe.