• 5 tablespoons (45 ml) of white vinegar or lemon juice
• 2/3 cup (170ml) of olive oil
• 2 teaspoons (16g) of salt
• 1 pinch of black pepper
• 2 tablespoons (8g) of parsley for serving
METHOD
For the Skordalia:
1. Peel the potatoes and cut them into cubes. In a saucepan, add 1 ½ liters of tap water, add the potatoes and 1 teaspoon of salt. Put them on the heat, and when the water boils, reduce the heat to medium. Boil for 20-25 minutes until they soften. Drain them and set them aside for 3-4 minutes.
2. In a blender, place the garlic, white vinegar or lemon juice, olive oil, salt, and pepper, and blend.
3. Place the lukewarm potatoes in a bowl and mash them with a masher. Add the garlic mixture and mix well.
For the Batter:
1. In a bowl, combine the soft wheat flour, cornstarch, curry powder, and the ice-cold beer.
2. Whisk until the flour and cornstarch are dissolved.
3. Place the batter in the refrigerator for 30 minutes. This is the secret to crispy batter.
For the Codfish:
1. Cut the fresh codfish into pieces. If you are using salt-cured codfish, you must rinse it very well 2 days beforehand to remove the salt. In a bowl, put plenty of water and place a colander inside, ensuring the base does not touch the bottom of the bowl.
2. This will help prevent the salt from sticking back onto the codfish. Place the pieces of codfish in the colander with the skin side up.
3. Place it in the refrigerator and change the water approximately every 3 hours. Repeat this process for 18-24 hours, depending on how salty you want your codfish to be.
1. Pour plenty of sunflower oil into a saucepan and place it on the heat to get very hot. Put the all-purpose flour in a bowl and dredge the codfish in it. Shake off any excess flour.
2. Take the batter out of the refrigerator and dip the codfish in it. Place it in the hot oil and fry for 5-6 minutes on each side, or until the batter is evenly golden brown and crispy.
3. Remove the fish onto a plate lined with kitchen paper to drain the excess oil. Serve the codfish with the skordalia and sprinkle with a little fresh chopped parsley.
