Fried Fish With Skorthalia (Garlic And Potato)
Description
This traditional Spanish dish features small whole fish, such as anchovies or sardines, lightly breaded and fried until golden and crispy. The star of the meal is the Skordalia, a rich and pungent sauce made from boiled potatoes, garlic, olive oil, and lemon juice. The sauce offers a creamy texture without dairy, balancing the salty, savory crunch of the fried fish. It is an excellent choice for a hearty appetizer or a light main course, perfect for sharing with friends and family during casual gatherings or Mediterranean-themed dinners.Ingredients
Directions
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Rinse the small whole fish under cold water and pat them completely dry with paper towels.
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Season the fish lightly with salt and pepper.
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In a small bowl, beat together 2 eggs, 2 tablespoons of water, and 1 tablespoon of flour to create a thin, dripping batter.
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Heat olive oil in a deep skillet over medium-high heat until shimmering but not smoking.
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Dip each fish piece into the egg batter, ensuring it is thoroughly coated.
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Carefully place the battered fish into the hot oil and fry until golden brown and cooked through, flipping halfway.
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Remove fish from oil and drain on a wire rack or paper towels.
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For the Skorthalia, combine 10 garlic cloves, 1/2 cup plus 1 tablespoon ground blanched almonds, 1/2 cup water, and salt in a blender or food processor.
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Add 3 medium boiled, peeled, quartered, and cooled potatoes to the blender.
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Blend until smooth, then slowly drizzle in 1/2 cup olive oil and juice of 1 1/2 lemons while blending.
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Stir in 1 large egg yolk and season with freshly ground black pepper to taste.
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Serve the hot fried fish immediately alongside the Skorthalia sauce.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 317.8kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 2.3g12%
- Cholesterol 113.5mg38%
- Sodium 124.8mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 52.2g105%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Skorthalia is traditionally made without nuts in some regions, using only potatoes and garlic, but almonds add a luxurious creaminess. Ensure the potatoes are cooled before blending to prevent the sauce from becoming gluey.
If the sauce is too thick, thin it with a little reserved potato water or olive oil. If too thin, blend in a bit more potato or almond meal.
For the fish, anchovies, sardines, or small whitebait are traditional choices. Ensure the oil is hot enough to crisp the exterior without soaking the fish.
The sauce can be made ahead and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
