Tuesday, October 28, 2014

Fried Salted Cod with Skordalia (Garlic Sauce)

Fried Salted Cod
                                                                                           Pic by Christine It

Fried Salted Cod

I cut the salted cod into smaller pieces and put into a pot and fill with water. The cod needs to soak for at least a couple of days and the water needs to be changed twice a day. If the cod is really thick then I would suggest one more day of soaking.

After soaking the cod for a couple of days, it is ready to fry. I like to use blending flour and I mix in some black pepper and paprika. Coat the cod with the flour mixture and fry in olive oil until golden brown. I fry the thicker pieces first and the thinnest pieces last. Serve with skordalia (garlic sauce).



Skordalia
                                                                                           Pic by Christine It

Skordalia (Garlic Sauce)

4 cloves of garlic, grated (use more or less to suit taste)
1 cup olive oil
1/3 cup white vinegar
6 slices of white bread with the edges trimmed, softened (you can substitute 3 or 4 boiled potatoes, mashed, for the bread)
Salt and pepper to taste.

Place 3/4 cups of the olive oil in the blender and add the garlic and vinegar, mix and then add the bread in pieces that you have softened with water and squeezed out the excess. Mix again and slowly add the rest of the olive oil while mixing. I usually serve this with fish, pickled beets, eggplant, or 
fried zucchini.


Pickled Beets
                                                                                           Pic by Christine It

Pickled Beets

These beets were from our garden last year. We love our beets pickled. Our 'syrup' consists of :

3 cups white vinegar
1 cup water
3 cups of brown sugar

For every 6 quart basket of beets.


Fried Eggplant
                                                                                        Pic by Christine It

Fried Eggplant

So simple and so good! I cut the unpeeled eggplant lengthwise in about 1/2 inch slices, place it in a colander and sprinkle with salt on both sides. I let this sit for about 20 minutes, rinse off the eggplant, and then dry it on a paper towel. I will then fry the eggplant in a mixture of olive oil and vegetable oil until browned on both sides and serve it with the Skordalia. Tip: tilt the dish that you are placing the eggplant in after frying so that some of the oil drains from the eggplant before serving. 

Fried Zucchini
                                                                                          Pic by Christine It      

Fried Zucchini 

I cut the unpeeled zucchini lengthwise in about 1/2 inch slices and fry it up in a mixture of olive oil and vegetable oil until browned on both sides and serve it with the Skordalia. Don't forget to tilt the dish that you are placing the zucchini in after frying so that some of the oil drains from the zucchini before serving. 




Plate It
                                                                                           Pic by Christine It


Leftover Fried Salted Cod in Tomato Sauce
                                                                                           Pic by Christine It

Leftover Fried Salted Cod in Tomato Sauce

In a frying pan, sauté onions and garlic in olive oil until softened. Add in the leftover fried salted cod. Spoon your favourite tomato sauce on top of the cod and let simmer covered until cod is heated through. Serve on top of rice or pasta.

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