To prepare this delicious baked stuffed sea bass recipe the fish is filled with lemon slices, chopped fennel, tomatoes, capers and kalamata olives. Then drizzled with olive oil, scaterred with fresh parsley and baked in a delicious dry white wine sauce to form an impressive 30-minute vegetarian dish!

Tip: Prepare this baked stuffed sea bass recipe with fresh medium-sized sea bass, leaving the heads and tails on for extra flavour. 

For a perfectly cooked tender baked stuffed sea bass the key is to use some foil or foil bag to wrap the fish in order to seal the flavours and aromas. Pour in some good quality white wine and let the fish bake in the steams, to keep all the juices and flavours inside.

Bake everything wrapped in aluminium foil, until all of the flavours have been released and the stuffed sea bass is simmering in all the delicious juices, until tender.. Once the stuffed sea bass is baked, let it rest for a while still covered with the foil.

Enjoy this Mediterranean flavoured baked sea bass with some steamed vegetables or crisp green salad aside.

Mediterranean Sea Bass Recipe Stuffed with Tomatoes, Lemons and Olives

(677 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 2 sea bass /2 portions
• Category: Main
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

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Description

An amazingly tender Mediterranean oven baked stuffed sea bass recipe for the lovers of the Greek cuisine! To prepare this delicious baked stuffed sea bass recipe the fish is filled with lemon slices, chopped fennel, tomatoes, capers and kalamata olives. Then drizzled with olive oil, scaterred with fresh parsley and baked in a delicious dry white wine sauce to form an impressive 30-minute vegetarian dish!

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Ingredients

• 2 whole sea bass, cleaned and gutted
• 1 lemon, sliced
• 1 fennel bulb, sliced
• 1 tomato, chopped
• 15 kalamata olives, pitted
• 15 capers
• 2 cloves of garlic
• 150ml white wine
• 1/2 a bunch fresh parsley, chopped
• 1 tbsp olive oil
• salt and freshly ground pepper
• lemon zest for garnish

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Instructions

1. To prepare this oven baked stuffed sea bass recipe, preheat the oven to 190C and transfer the sea bass onto a baking tray lined with parchment paper. (Make sure to use enough foil to cover the fish later.)
2. Prepare the stuffing for the sea bass. Finely slice the fennel, lemon and tomato and set aside. Peel and finely chop the garlic and slice the kalamata olives into rings.
3. Fill the cavity of each fish with 2 slices of lemon, the fennel and half the amount of the chopped tomato, olives and capers. Scatter on top of the sea bass the chopped garlic, any remaining fennel slices and the rest of the olives, tomato and capers. Pour in the white wine and season with salt and freshly ground pepper. Drizzle the sea bass with olive oil and garnish with chopped parsley.
4. To bake the stuffed sea bass, you need to seal the fish well by folding the foil up like a parcel. This will help keep the juices and flavours in and will help your stuffed sea bass maintain tender.
5. Bake the stuffed sea bass in preheated oven at 190C for 20-25 minutes, until cooked through.
6. Remove the baking tray from the oven and let it rest for 3-4 minutes, then place the stuffed sea bass with the foil on a serving platter, unwrap carefully, garnish with some lemon zest and enjoy!

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Keywords: stuffed sea bass recipe

The post Mediterranean Sea Bass Recipe Stuffed with Tomatoes, Lemons and Olives appeared first on My Greek Dish.

What I love about this Greek shrimp saganaki recipe are its delicious ingredients – the shrimps also known as “garides” in Greek are first sautéed in olive oil, deglazed with traditional Greek ouzo drink, then added in a spicy tomato sauce and finished off with fresh herbs and salty feta cheese.. Simply irresistible! 

So go ahead, discover my delicious Greek Shrimp Saganaki recipe, my tips and tricks to help you make it to perfection, how to prepare it in advance and my delicious pairings!

What is Greek shrimp Saganaki with Feta Cheese?

Greek shrimp saganaki is a traditional dish that uses medium or even large shrimp or prawns that are deglazed in Ouzo to give them extra flavour. It is a version of the common cheese saganaki recipe which is a popular Greek appetizer and is usually served in a baking dish with two handles to make it easy to serve.

The name of the dish comes from ‘sagani’ which is a type of frying pan with two handles. The most common traditional Greek recipes cooked in a saganaki pan include the melt in the mouth cheese Saganaki, Feta Saganaki and mussels saganaki.

What you’ll need to make your Shrimp Saganaki

As with most Greek dishes, Shrimp Saganaki is a very simple dish to prepare. Besides the store cupboard basics, there are three ingredients that make all the difference in your Saganaki! Its the tangy feta cheese, the juicy, ripe tomatoes and of course the traditional Greek Ouzo!

• Feta: Feta is the most important ingredient in a traditional Greek Garides Saganaki and gives it its deliciously tangy flavour, one that characterises so many Greek dishes! So make sure you grab yourself some good quality traditional Greek feta cheese and some extra virgin olive oil from your local grocer! 
• Tomatoes: You’ll need some juicy, ripe tomatoes. However, if you’re making your Shrimp saganaki in the winter you may struggle to find tomatoes that are fully ripe. In that case, don’t worry, just opt for some whole tinned San Marzano (plum) tomatoes. Just make sure you strain them before adding them to your prawn saganaki! Finally, if you feel your canned tomatoes are a little too sharp just add a pinch of sugar to offset their acidity.
• Ouzo: Finally, you’ll need some Ouzo! You can quite easily get it in supermarkets or your favorite online drinks retailer and it is a great drink to enjoy with any Greek recipe. But for this one, I use it to add that extra bit of flavour to the prawns. If you can’t find it anywhere, something like Pernod, which is a French anise-flavored liqueur will do a similar job. Finally, if you don’t like the anise flavour, you could use a splash of dry white wine instead!

Greek shrimp saganaki recipe (Garides saganaki) – Tips

Shrimp saganaki is a very straightforward dish to make but there are a couple of things to note when preparing it to make sure it turns out delicious!

Get the right “garides”: To make this traditional Greek shrimp saganaki recipe you’ll need some fresh medium or, even better, large sized shrimp, if you can get your hands on them! Alternatively you can use prawns – they taste a bit less meaty but are equally delicious!

Prepare the shrimps in advance: It is very important to prepare your shrimps properly, before making your Greek Shrimp Saganaki. If you have never prepared shrimp or prawn before, start by peeling the body of the shrimps off, leaving the heads and tails on for extra flavour.

It is also very important to clean the inside of the shrimps and remove the back vein. Start by gently slicing the back of the peeled shrimp with a knife crosswise and remove the dark vein with a toothpick or the tip of your knife. This vein is annoyingly crunchy and may contain sand inside that will ruin your shrimp saganaki.

Cook your shrimp or prawns over gentle heat: When cooking prawns or shrimp, it is very important to sauté them over gentle heat, as their flesh is very sensitive. In order for your Greek Saganaki shrimp to remain juicy and tender be careful not to overcook your shrimps. A minute or two is all it takes for them to cook to perfection!

Can I make it in advance?

As with all Saganaki recipes, they are always made and eaten straight away. However, if you want to save some time you can make the sauce ahead of time. Simply carry out the steps up until the point of sautéing the prawns and stop. 

Once the sauce is cooked, allow it to cool and store in an airtight container for 2-3 days. When you want to prepare your shrimp Saganaki, reheat the sauce and continue with the rest of the recipe.

How to store your Shrimp Saganaki leftovers?

You always need to be a little careful with shrimp. So, if you have any leftovers that you want to store, you’ll need to let them cool down but for no more than 1 hour or you risk the shrimp spoiling.

Then move the leftovers to an airtight shallow container and store them in the fridge.  They will keep for 2-3 days. Simply reheat in a frying pan till piping hot and serve.

What to serve with shrimp saganaki?

What I serve with Greek shrimp depends a lot on whether I plan to have it as a Meze or as a main course!  If I’ve made it as an appetizer, then I love serving it with some delicious crusty Greek bread, some pita breads or even some Greek olive bread!  

If I make it as a main course I love serving it with some plain basmati rice which beautifully soaks up the delicious prawn Saganaki juices! And of course together with a deliciously refreshing Greek Salad as a side!

So go ahead prepare this amazing Greek shrimp saganaki recipe and enjoy!

Greek Shrimp (Prawn) Saganaki recipe with Feta cheese (Garides Saganaki)

(617 votes, average: 4.78 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 min
• Cook Time: 15 min
• Total Time: 20 minutes
• Yield: 6 portions
• Category: Appetizer
• Method: Fried
• Cuisine: Greek

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Description

A super easy, delicious shrimp (prawn) saganaki recipe for you to recreate this simple and beloved traditional Greek appetizer from scratch in less than 20 minutes!

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Ingredients

• 25 medium prawns
• 4 ripe, juicy tomatoes, finely chopped
• 1 red onion, finely chopped
• some hot chilli pepper, according to preferance
• 2 spring onions, sliced (optional)
• 2 cloves of garlic, chopped
• 60ml Greek drink Ouzo (1/4 of a cup)
• 2 tbsps fresh dill or parsley, chopped
• 200–250g feta cheese, crumbled or cubed (8 oz.)
• olive oil
• salt and freshly ground pepper
• a pinch of sweet paprika (optional)

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Instructions

1. To prepare this Greek shrimp saganaki recipe start by peeling and cleaning the shrimps.
2. Continue preparing the sauce. To prepare the sauce for this shrimp saganaki recipe, dice the fresh tomatoes in small cubes and let them strain in a colander, so that no excess water is added to the sauce.
3. Begin with the sauce for the shrimp saganaki. Heat the olive oil over medium-high heat, add the chopped onion and sauté for 1 minute. Stir in the chopped garlic, chilli peppers and season with salt and and pepper. Sauté all the ingredients together for 1 more minute. Add the chopped tomatoes, cover with the lid, bring to the boil and let simmer for approx. 5 minutes, until the sauce thickens a little bit.
4. In the meantime sauté the shrimps for this shrimp saganaki recipe. Season the shrimps with salt and pepper on both sides. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the shrimps, sauté for 1 minute and deglaze with the ouzo.
5. Pour the sauce in the saucepan along with the shrimps and stir. Top the shrimp saganaki with the crumbled or cubed feta cheese, place the lid on and cook for 2 more minutes, until the feta slightly melts.
6. Garnish the shrimp saganaki with chopped parsley or dill and serve while still hot. Enjoy this traditional Greek shrimp saganaki recipe with a cold glass of ouzo!

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Nutrition

• Serving Size: 1 portion
• Calories: 260kcal
• Sugar: 4.8g
• Sodium: 840.5mg
• Fat: 10.3g
• Saturated Fat: 5.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 7.7g
• Fiber: 1.6g
• Protein: 29.7g
• Cholesterol: 219.7mg

Keywords: Shrimp Saganaki, Greek Prawns recipe, Garides Saganaki

The post Greek Shrimp Saganaki recipe with Feta cheese (Garides Saganaki) appeared first on My Greek Dish.

Octopus is a lean seafood, low in calorie and very high in protein, making it a good way to substitute meat and get protein in your diet during Lent.

To prepare a traditional Greek octopus stifado, the octopus is braised with wine, shallot onions, tomato, aromatic herbs and spices creating a delightful stew. Let it simmer to allow its flavours to mingle into something much much more!

Serve this delicious Greek octopus stifado with fried potatoes or traditional Greek fava, some lovely crusty Greek bread and enjoy over a nice glass of wine or Retsina!

Greek Octopus and onion stew recipe (Octopus stifado)

(518 votes, average: 4.83 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 80 min
• Total Time: 1 hour 30 minutes
• Yield: 6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

A traditional Greek octopus stifado recipe! This simple octopus stew is the perfect dish for the Lenten period! The octopus is braised with wine, shallot onions, tomato, aromatic herbs and spices creating a delightful stew.

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Ingredients

• 1 large octopus (cleaned), approx. 1 kg (35 oz.)
• 2 tbsps red wine vinegar
• 1 kg baby shallot onions, peeled (35 oz.)
• 1/2 red onion, grated
• 2 cloves of garlic, chopped
• 1/3 of a cup olive oil
• 1 glass red wine
• 2 tbsps tomato paste
• 2 bay leaves
• 3–4 allspice berries
• salt and freshly ground pepper

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Instructions

1. To prepare this delicious Greek octopus stifado recipe, place the octopus in a large pot, pour in 1 cup of water and the vinegar. Boil the octopus for about 20 minutes. Remove the octopus from the pan, chop into pieces and place in a bowl along with 1 cup of the broth (the water where the octopus just boiled in).
2. In the meantime peel the shallots and carve them crosswise. A little trick to peel them more easily is to place the shallots in a bowl full of water and leave them in the fridge overnight.
3. In a saucepan add the oil and shallots (whole) and sauté (medium heat) for about 10 minutes or until softened. Turn the heat up, add the octopus and sauté. Add the tomato paste, grated onion and garlic and sauté for 1 more minute.
4. Pour in the red wine, 1 cup of the hot broth, the bay leaves, allspice berries and season. Bring to a boil, turn the heat down and let the octopus stifado simmer for about 30-40 minutes, or until the octopus is tender and the sauce has thickened. If the sauce needs some more thickening, then let it cook for a while uncovered.

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Keywords: Greek Octopus Stew recipe, Octopus stifado, Xtapodi stifado

The post Greek Octopus and onion stew recipe (Octopus stifado) appeared first on My Greek Dish.

Lots of fried calamari recipes use batter for coating the calamari, but Greeks almost always go for the minimalistic approach. After all, when it comes to fried calamari less is more. So, some good old fashioned flour and seasoning mix will do the trick every single time!

Crispy fried calamari recipe – How to make the perfect fried calamari

When preparing such a simple and minimalistic dish like fried calamari, the secret is of course to use some good quality calamari to start with. First of all, prefer to cut the calamari slightly thicker slices, to be able to actually taste it. Slimmer rings look more elegant but with 1 cm slices there’s more calamari to get your teeth into!

Tip: Let the calamari dry on some paper towl before coating, but do not pat dry, as it will be more difficult for the flour to stick, which means less crunch.

The seasoning for the calamari is a matter of preference. Some salt and freshly ground pepper will be just amazing, but adding also fresh herbs, like oregano and spices, like paprika will surely lift the flavour. For coating using some semolina and bread flour instead of regular flour will really make a difference in the crunchiness of your fried calamari.

How to fry the calamari?

Use some clean oil for frying and heat it on medium high heat. The perfect temperature to cook the fried calamari is 170C. Check if your oil is ready by carefully dipping one of the calamari rings in; if it sizzles fiercely the oil is ready.

Alternatively you can check by sprinkling just a small pinch of flour in the hot oil. If it starts bubbling then it’s ready. Hot oil can be really dangerous, so use a slooted spoon to carefully place the calamari inside the hot oil.

Not overcrowding the pan is vital for crispier results. If you add too many, the calamari will release water and the temperature of the oil will fall, resulting into not cooking properly.

Prepare this delicious Greek fried calamari recipe for your friends and family and serve as a delicious starter or main dish with a last minute squeeze of a lemon. Serve with Greek salad and Greek fries. Enjoy!

Crispy Fried Calamari recipe (Kalamarakia Tiganita)

(588 votes, average: 4.78 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 5 min
• Total Time: 15 minutes
• Yield: 4 portions
• Category: Appetizer
• Method: Fried
• Cuisine: Greek

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Description

Crispy and perfectly seasoned fried calamari recipe (kalamarakia tiganita)! A favorite Greek meze that is served in every fish tavern (Psarotaverna) and you should really give it a try making it at home. Discover all the secrets behind this traditional delight here.

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Ingredients

• 700g calamari (25 oz.)
• 100g bread flour (3.5 oz.)
• 50g semolina flour (1.5 oz.)
• 1 tbsp peppercorns (or ground pepper)
• 2 tbsps salt
• 1/2 tbsp paprika (optional)
• 1 tbsp oregano (optional)
• vegetable oil for frying

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Instructions

1. To prepare this super easy fried calamari recipe, clean the calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each. This will create the rings, as seen in the picture below. Place the calamari rings on some paper towel to get ride of the excessive water.
2. Prepare the seasoning for the fried calamari. In a blender add the seasoning and pulse until powdered. (Alternatively you can use a pestle.)
3. In a large sandwich bag or tupperware add the flour and seasoning. Place in the sliced calamari and shake well to coat (you will need to do this in batches). Remove the calamari onto a plate, shaking of any excess flour.
4. Into a medium sized frying pan pour enough vegetable oil to deep fry the calamari. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the calamari rings in; if it sizzles the oil is ready. Fry the calamari in batches for about 2-3 minutes, until nicely golden.
5. Remove the fried calamari using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and sprinkle with some more salt.
6. Enjoy this delicious Greek fried calamari recipe with a last minute squeeze of a lemon.

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Nutrition

• Serving Size: 1 portion
• Calories: 330kcal
• Sugar: 0.2g
• Sodium: 3566.6mg
• Fat: 6.5g
• Saturated Fat: 3.5g
• Unsaturated Fat: 1.9g
• Trans Fat: 0g
• Carbohydrates: 33.6g
• Fiber: 1.7g
• Protein: 32g
• Cholesterol: 407.8mg

Keywords: Calamari rings, Deep Fried Calamari recipe, Coating for fried calamari, Kalamarakia tiganita

The post Crispy Fried Calamari recipe (Kalamarakia Tiganita) appeared first on My Greek Dish.

So read along to discover how to make the very best taramasalata (taramosalata) recipe with my tips and tricks, my delicious recipe, serving suggestions and recipe variations!

What is Taramasalata?

Taramasalata (sometimes spelt taramosalata) is a delicious fish roe based dip made of salted and cured roe of cod or carp and sometimes, even grey mullet or bottarga. It is a velvety smooth dip that is mixed with olive oil and lemon juice and added to a starch base, which can be either bread of potatoes.

Taramasalata is commonly served during Shrove Monday, also known as “Clean” Monday, which is the first day of the Greek Easter lent. It is called “Clean Monday” because its the day where Greek Orthodox people cleansed their body and spirit and prepared themselves for the 40 days of Easter lent.

What you’ll need to make Taramasalata the traditional way

The store-bought taramasalata simply can’t compare with this homemade taramasalata recipe. Mass-produced taramasalata is, more often than not, of poor quality and has a very bright pink hue due to the addition of food colouring along with lots of unnecessary thickeners and preservatives.

Fresh taramasalata is really easy to make at home, as the tarama and bread mixture is emulsified with olive oil, giving it a natural thickness, smoothness and exquisite taste. Depending on the type of roe used, its colour can vary from light beige to pale pink.

To make your own taramasalata, all you will need is:

1. White fish roe: You’ll need some white fish roe, such as cod, carp or mullet. While some supermarkets stock fish roe, your best bet would be to visit your local fishmonger and order some in advance.
2. White bread: Grab yourself some crusty bread and leave it out of its bag for a couple of days to let its moisture reduce. Don’t forget to remove the crust and just use the white part. I would avoid sliced toasted bread as it is high in sugar and preservatives so it won’t go stale but rather it will turn mouldy first!
3. Olive oil: Any good quality, extra virgin olive oil will give your taramasalata a delicious earthy flavour!
4. Lemons: A couple of ripe lemons will give your taramasalata that extra zing and balance out the fish roe saltiness.
5. Red onion: One medium sized red onion, finely grated, will give your sauce that extra “kick”.

Key Preparation Tips

Making taramasalata is very simple. Firstly you’ll need to remove the crust from your bread and soak it in water. Before moving on to the next step, make sure you squeeze out as much of the water as you can!

Then grab your food processor, add the bread, the finely grated onion and the tarama (fish roe). Blend it until the ingredients are mashed and resemble a pulp. Add half the lemon juice and blend a little bit more.

Now its time to emulsify your taramasalata. Take the inner lid off your food processor and turn it on medium speed. Slowly add the olive oil while blending, like making mayonnaise. Carry on blending until all of the oil is incorporated in the mixture and the taramasalata dip is smooth and creamy.

Next, grab a spoon and give your taramasalata a taste. Add some more lemon juice if you want some extra zing and blend again.

What to do if the fish roe is very salty

Depending on the type of fish roe, it may be more or less salty. If you find that your taramasalata is too salty, then add some more bread, oil and a bit of lemon juice to balance it out.

Alternatively, give your fish roe a taste before making it. If you find it too salty then soak it for 10-15 minutes in some water to remove the excess salt before making your taramasalata.

Variations

While I like to keep it traditional by adding just lemon juice and red onions, you can experiment by adding your favourite herbs and seasoning as well!

I find that died parsley complements the fish taste particularly well as it adds a bit of freshness to the dish. Also a sprinkling of paprika works great, especially with lighter coloured roes.

Finally, if you are a fan, you can also add one clove of peeled and crushed garlic. Just make sure you add half the garlic, blend, and taste it first, as the garlic can overpower the fish roe taste and turn your dip more to a Skordalia (greek garlic dip).

Making ahead of time and storing

You can make the tarama dip up to 7 days before you need it and simply store it in an airtight container in the refrigerator. You can also store any leftovers the same way!

Serving suggestions

Taramasalata is commonly served as part of a meze platter, especially on Shrove Monday, the first day of the Easter lent, together with some:

1. Skordalia (garlic and potatoes dip)
2. Hummus dip
3. Μelitzanosalata (aubergine dip)
4. Vegan tzatziki sauce
5. Crispy Greek Fried Eggplant
6. Crispy Fried Zucchini – Courgette Fritters
7. Greek Dolmades (stuffed vine leaves with rice)
8. Authentic Greek Fava Recipe (Yellow Split Peas Puree)

And of course some delicious lenten nibbles, like:

1. Crispy fried calamari (kalamarakia tiganita)
2. Tinos Fennel Fritters
3. Tomatokeftedes (Fried Santorini Tomato Balls / Tomato Fritters)
4. Or a more hearty dish like my Vegan moussaka with lentils

Of course no meze platter is complete without some delicious bread and pitas on the side!

1. Traditional Greek Pita bread
2. Greek “village style” rustic bread
3. Easy sourdough bread
4. Easy no knead bread

Taramasalata recipe (Greek Fish Roe dip or Taramosalata)

(554 votes, average: 4.75 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 0 min
• Total Time: 15 minutes
• Yield: 6 portions
• Category: Dips
• Cuisine: Greek

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Description

A traditional, creamy and absolutely delicious Taramasalata recipe made in 15′! This Greek dip is made from fish roe, olive oil, lemons, onions and bread.

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Ingredients

• 100g white tarama (fish roe) (3.5 oz.)
• 300g white stale bread (crust removed), soaked in water and squeezed (10 oz.)
• 170–180 ml olive oil (3/4 of a cup)
• juice 2 lemons
• 1 medium red onion, grated

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Instructions

1. To prepare this delicious taramasalata recipe, start by soaking the bread (crust removed) in water and squeeze well to remove the excess water.
2. In a food processor add the bread, grated onion and the tarama. Blend until the ingredients are mashed (like a pulp). Add half lemon juice and blend a little more. Pour in the olive oil gradually (just a little bit at a time) whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. Taste the taramasalata add some more lemon juice, according to preference and blend again.
3. Serve this traditional Greek taramasalata dip with lots of home made pita breads aside.

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Nutrition

• Serving Size: 1 portion
• Calories: 348kcal
• Sugar: 4g
• Sodium: 261.1mg
• Fat: 23.8g
• Saturated Fat: 3.6g
• Unsaturated Fat: 19.1g
• Trans Fat: 0g
• Carbohydrates: 27.8g
• Fiber: 1.7g
• Protein: 8.4g
• Cholesterol: 62.3mg

Keywords: Taramasalata, Greek Fish Roe dip recipe, How to make Taramosalata, Tarama dip

The post Taramasalata recipe (Greek Fish Roe dip or Taramosalata) appeared first on My Greek Dish.

Traditionally, this dish is made with salt cod fish, which is soaked in water for at least 48 hours, in order to leach the salt. If you wish to avoid this lengthy process, prepare the cod fritters with some fresh cod fish, which is even better, though a bit more expensive.

Ideally serve with some Greek-style garlicky mashed potatoes (skordalia sauce) and enjoy a delicious meal!

Cod Fritters with Garlic Potato Puree (Bakaliaros Skordalia)

(700 votes, average: 4.94 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 minutes
• Yield: 4 portions
• Category: Main
• Method: Fried
• Cuisine: Greek
• Diet: Vegetarian

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Description

Fluffy and crispy Greek cod fritters (Bakaliaros skordalia)! Serve with some Greek-style garlicky mashed potatoes and enjoy a delicious and healthy meal!

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Ingredients

For the cod fritters

• 1–1.2kg of salted cod (40 ounces)
• vegetable oil for frying
• 500g water (18 ounces)
• 500g all-purpose flour, plus some extra for dredging (18 ounces)
• 330ml beer (1 and 1/3 cups)
• 10g dry yeast (3 and 1/2 tsps)
• a pinch of salt

For the Skordalia sauce

• 1 kg potatoes, boiled (35 ounces)
• 4 cloves of garlic
• 1/2 cup of olive oil
• 1/2 cup of milk
• 1/3 cup of red wine vinegar or juice of 2 lemons
• salt to taste

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Instructions

1. To prepare the cod fritters, it is very important to leach the cod fish from the salt. To do that soak the cod in water and put in the fridge. Leave it for 2-3 days and change the water 3 times a day. If you like you can buy some fresh cod fish and skip this procedure.
2. When done, dry well the fish with paper towel and remove all the bones. Cut into small bites, 4-5 cm.
3. To prepare the batter for the cod fritters add into a bowl the beer, the water and the yeast and mix with a whisk, until the yeast is dissolved. Add the rest of the ingredients and whisk, until the batter is smooth.
4. Into a deep frying pan, heat the oil to high heat. Add some four into a bowl. Take one piece of cod and dredge into the flour, shaking it to remove the excess flour and then deep it into the batter, flipping it on all sides. Using a spoon remove the cod from the batter and put it slowly into the hot oil. Dip the spoon into some water and repeat with the rest of the pieces. Deep fry the cod fritters flipping them with allotted spoon, until nicely colored on all sides. Remove the cod fritters from the pan and place on some kitchen paper to drain. (Fry the cod fritters in batches, so that the surface of the pan is comfortably filled.)
5. Serve with creamy traditional Greek skordalia (garlic potato puree) and pita breads. Enjoy!

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Keywords: greek cod fritters, bakaliaros skordalia, bakaliaros recipe

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‘Saganaki‘ refers to various Greek appetizers, which are prepared in a small, two handled heavy bottomed frying pan, itself called a saganaki or sagani. The most common traditional Greek recipes cooked in a saganaki pan include cheese saganaki, Feta Saganaki and shrimp saganaki.

Serve this delicious Greek mussels saganaki recipe as a great starter with lots of bread to dig in all that amazing sauce. Enjoy over a glass of dry white wine!

Mussels Saganaki recipe (Greek Midia Saganaki)

(470 votes, average: 4.89 out of 5)
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• Author: Eli K. Giannopoulos
• Cook Time: 20 min
• Total Time: 20 min
• Yield: 4 portions
• Category: Appetizer
• Method: Fried
• Cuisine: Greek
• Diet: Vegetarian

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Description

A summery and tasty mussels saganaki recipe! Midia saganaki (fried mussels) is one of the most popular appetizers served in a Greek Psarotaverna (fish tavern) and with good reason! Discover how to make your own Mussels saganaki with this traditional recipe, in less than 20 minutes.

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Ingredients

• 1 1/2 kg mussels, washed (50 ounces)
• 1 glass white wine (dry)
• 10 cherry tomatoes
• 1 pepper
• 1 red onion
• 1 spring of celery
• 1 carrot
• 2 cloves of garlic
• 1 bunch fresh parsley
• 100g/3.5 ounces feta cheese (optional)
• 1/2 cup olive oil

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Instructions

1. Blend all the vegetables, apart from the tomatoes, into a blender, until finely chopped.
2. Heat a large saucepan into high heat and add the olive oil. Pour in the vegetable mixture and sauté.
3. Cut the cherry tomatoes into halves and add them into the pan along with the mussels and the feta cheese (crushed).
4. Pour in the white wine and cook at high heat, with the lid on, for 8-10 minutes.

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Keywords: mussels saganaki, saganaki mussels, midia saganaki

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The post Mussels Saganaki recipe (Greek Midia Saganaki) appeared first on My Greek Dish.