Top traditional dish in fascinating resort in Mykonos!

This is exactly what we LOVE to see!
Modern, high end, luxury hotels in the most fabulous islands of Earth supporting tradition and history of our country! Browsing the internet, I just found the ultimate "trendytional"
proposal uniquely presentated by a top hotel in Mykonos!

I know it's a little bit late for that, but in case you failed ( secretely) once again to get the sharp flavour of fried cod and the smooth texture of skordalia, here is the recipe from the Myconian Ambassador Relais & Chateaux Hotel Head Chef, the talented Panos Papadopoulos!



Fried Cod with Garlic Sauce _ Mpakaliaros Skordalia (in Greek)
Ingredients
For the garlic sauce – skordalia:
- 3 medium size potatoes
- 6 cloves of garlic
- 1/2 cup of extra virgin olive oil
- 5 tbsp lemon juice
- 3 tbsp white wine vinegar
- Salt, pepper
For the batter:
- 1 cup plain flour
- 1/2 cup corn flour
- 2 cups lager beer
- Cod in fillets of 150 grams each
- 1 ltr of vegetable oil
Preparation and Cooking Directions
Garlic Sauce – Skordalia
Peel the potatoes and cut them in small cubes. Put them in a pan and cover them with water. Cook until very tender. Drain them and puree them through a food mill. Keep the puree warm.
In a food processor combine the cloves of garlic, the almonds, the lemon juice, the olive oil and the vinegar in a fine paste.
Mix the potato puree with the paste and season with salt and pepper to taste.
Serve warm.
Fried Cod – Mpakaliaros
Mix the flour, the corn flour and the beer together.
Turn up the heat of the oil to 180 c.
Dip the cod in the batter and fry for a few minutes until golden brown.
Drain on kitchen paper.
Serve hot.