One Fish Two Fish - Xifias Souvlaki And Fried Cod ... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 15 |
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These are the first two in a tetra-mezeical set suited for your average early summer Soiree. The quantities given herein are for 12-15 drinking guests. Ingredients:
--- α’ sword fish kabobs |
6 lbs. of swordfish |
2 cups of olive oil |
half a cup of white retsina (yes there are reds too) |
the juice of 5 lemons |
half a cup of capers |
10 cloves of garlic |
fresh oregano |
fresh mint |
1/2 tsp of cumin |
black pepper |
small sweet pickled red cherry peppers |
red onions |
---β’ the cod |
6 lbs. of fresh cod (greeks use salt cod, but tms - too many steps) |
3 cups of flour + extra |
3 large eggs |
1 bottle of dark ale |
2 tbls. of dried rigani (greek oregano) |
salt, white pepper |
---garlic sauce |
7 medium sized russets |
1 cup of lightly toasted walnuts |
16 + cloves of garlic |
1/3 - 1/2 cup of fresh lemon juice |
3/4 cup of olive oil |
fresh flat leafed parsley |
more whole lemons |
salt |
Directions:
1. KABOBS: Cut the swordfish into small cubes. Cut the onion into medium wedges. Make several small kebobs on wooden skewers by alternating pices of onion and pepper with the fish.
2. Put the garlic and lemon juice into a food processor and emulsify the oil into them. Finely chop the mint and oregano add them with the cumin to the marinade. Put in the capers and marinate the kabobs for 6 hours only.
3. Season them with salt just prior to cooking on a charcoal grill, basting with the marinade. Serve with the ubiquitous tzatziki sauce.
4. FRIED COD WITH GARLIC SAUCE: Peel and boil the potatoes until they are very well done. Drain them and whip.
5. Put the garlic and the lemon juice into a blender and turn to high speed. Slowly add the oil to form a tight emulsification. Whip this into the potatoes. Chop the walnuts in a food processor as finely as possible and mix them in at the end with some fresh parsley and season it all with some salt.
6. Beat the eggs in a mixing bowl and add the flour. Whisk in the beer to make a fairly thick but smooth batter. Mix in the rigani, salt and pepper. Use it at one.
7. Cut the fish into thin slices. Dredge them first in flour and then into the batter. Deep fry until crisp. Serve garnished with fresh herbs and sliced lemon with the skordalia as a sauce.
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