WHAT?
For the bacalao fish
4 bacalao, cod or other white fish fillets
150g. Greek yoghurt
3 heaped tablespoons self raising flour
40g. corn flakes
½ teaspoon paprika, salt, pepper
2 cloves of garlic chopped
Juice of half lemon
1/2 carrot cooked
For the garlic paste (skorthalia)
4 heaped tablespoons plain flour
200 ml. Water
3-4 garlic cloves
50ml. Extra virgin olive oil
2 tablespoons red wine vinegar
Salt, pepper
HOW TO?
For the paste
1️⃣In a saucepan whisk and dilute well the flour to the water. Turn on the (medium) heat and carry on whisking until you’ve created a simple loose crème. Off the heat.
2️⃣Chop the cooked garlic and the chopped garlic and add to the flour sauce. Pour the vinegar. Add the olive oil in very finely - like you do in a mayonnaise sauce and carry on whisking. The dip is ready when fluffy. Add salt and pepper - and if you have - some Melian tomato paste (mpeltes).
For the fish
3️⃣In a bowl, mix the corn flakes, flour and paprika, whilst in a different bowl mix well Greek yoghurt, chopped garlic, lemon juice, salt and pepper.
4️⃣Every fillet run it through the Greek yoghurt mix and then the flour and corn flakes - to create the crust.
5️⃣Place the fish in grease proof paper and cook for 20-25 minutes at 190 degrees, until golden brown.
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