Recipe

Codfish With Aioli Dip Recipe

	Alagrecque / All my dishes 1 year, 6 months ago Traditional Greek dish with salted codfish and a garlicky dip sauce to accompany it that is usually served during Annunciation Day (March 25th). Prep:25m Cook:30m Servings:6	Alagrecque
	codfish greek garlic

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Ingredients

For the batter

1 egg yolk

1 cup ice cold water

1/2 cup all purpose flour

2 tbs ice cold beer

1/2 cup corn flour

1 kilo salted codfish

1 cup oil for deep frying

For the skordalia (aioli)

2 potatoes boiled and peeled

1 slice of bread (without the crust)

3-4 cloves of garlic

1/2 tsp salt

1/2 cup extra virgin olive oil

2 tsp vinegar

50 gr walnuts

Directions

Put the codfish from the previous day in a large bowl with water which you will change at least 3-4 times. It is better to use some salt or baking soda.

12 hours later or even more, take the codfish, remove the skin and bones and cut it in small pieces.

Prepare the skordalia. In a food processor work the garlic and salt until they are squashed.

Add the potatoes that you have previously cut in pieces, bread and vinegar.

While working add graddualy the olive oil.

Finally add the walnuts but do not work a lot since we want them to be present in the dip.

Put in a bowl and refrigerate for 1-2 hours before serving.

In a large frying pan put the olive oil over high heat.

Prepare the batter mixing all ingredients together in a large bowl and add the codfish pieces.

Using a spoon take pieces of the mixture and deep fry them until golden brown.

Drain on paper towels and serve with the skordalia.

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