French Fry Skordalia Recipes

SKORDALIA

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Season the water with salt. Bring to a boil over medium-high heat and cook until very tender, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water in the saucepan.
• To the bowl of a food processor fitted with the blade attachment, add the almonds, garlic, oregano and 2 teaspoons salt. Process to a paste. With the machine running, add the lemon juice, vinegar and olive oil in a slow steady stream until very smooth. Add the drained potatoes and pulse to combine. Add 1 cup of the reserved potato cooking liquid. Pulse to bring together and then process until just smooth and light, adding more water if needed (the consistency should be similar to hummus). Taste and season with salt, if needed.
• Transfer to a serving bowl. Drizzle with chili oil. Serve with vegetables and pita chips for dipping.
• Heat a grill pan or gas or charcoal grill over medium-high heat.
• In a small saucepan over medium heat, add the butter and olive oil and heat until shimmering, 3 to 5 minutes. Add the chives, dill, red pepper flakes and 1/2 teaspoon salt. Stir to combine and cook for 1 to 2 more minutes until infused. Remove from the heat and allow to cool slightly.
• Liberally brush the pita breads with oil on both sides, allowing any excess to drip off. Place the oiled breads onto the hot grill to sear and crisp, 2 to 3 minutes per side. Brush the grilled pita breads with the herby butter and season with sumac and flaky salt, if desired. Cut into wedges and serve as dippers with the skordalia.

ATHENA'S BAKALIAROS ME SKORTHALIA (FRIED COD WITH GARLIC SAUCE)

Steps:

• If using dry salt cod: Soak in water for 12 hours or overnight (in the refrigerator if the weather is warm), changing the water 4-6 times. Scrape off scales and remove visible bones, if any. If using frozen desalinated cod: Defrost and scrape off scales, if any. (Frozen steaks usually have no visible bones.)
• Make the Skorthalia ahead of time. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Sprinkle with pepper and mash.
• In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds.
• Still puréeing, slowly add the olive oil and vinegar, alternating between them until the mixture is smooth. Skorthalia should be creamy and thick.
• If it gets too thick, add a little cold water (not more than 1/4 cup).
• When ready to cook, cut the fish into 1 1/2 to 2 inch slices.
• In a bowl, add the flour slowly to the water, stirring briskly with a wire whisk or fork until the flour has dissolved. The batter will be fairly thin.
• Dip the fish into the batter and fry in hot oil, about 6-10 minutes per side (depending on the thickness) until dark golden.
• Serve with one fourth of skorthalia garlic puree mixture per person.