Fish Fritters with Skordalia

Name: Fish Fritters with Skordalia
Yield: Serves 6
Cuisine: Greek
Ingredients: 1 kg (2 lb) fish fillets; salt and pepper; 125 g (4½ oz) plain flour; Skordalia; 1.25 ml spoon (¼ teaspoon) each of powdered bay leaf and rigani; 5 ml spoon (1 teaspoon) baking powder; 1 egg; 15 ml spoon (1 tablespoon) olive oil; oil for deep frying

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

Salt cod, well soaked, can be used for this favourite Greek dish – or make it with any white fish, from fresh cod to John Dory or monkfish.

Ingredients

1 kg (2 lb) fish fillets
salt and pepper

Europe
Greece
Fish course
Pescatarian
Mediterranean

Method

Season the fish as required, after drying it. Cut it into 6 even-sized pieces.

Mix the batter ingredients with enough warm water to give a batter consistency – about 8 × 15 ml spoon (8 tablespoons