Fried Codfish in Garlic Sauce
4 frozen codfish fillets, thawed
flour, seasoned with salt and pepper
flour and water to make a thick paste (about 1-1/4 cups water to 1 cup flour)
oil for frying
Garlic and Potato Sauce (see below)
lemon wedge
Pat fillets dry. Coat with seasoned flour. Dip in flour and water mixture.
Pour oil into a deep skillet and heat to smoking.
Put fillets in oil. Fry until golden brown, turning once.
Serve with Garlic and Potato Sauce and lemon wedges.
Serves 2 to 4.
Garlic and Potato Sauce
1 lb potatoes, pared and cut in small pieces
4 garlic cloves, crushed in a garlic press
1 cup olive oil
ΒΌ cup vinegar
salt and freshly ground pepper
Boil potatoes until they can be pierced easily with fork. Drain.
Mash potatoes in a potato ricer. Add garlic and then olive oil, a tbsp at a time, beating well after each spoonful.
Beat in vinegar. Season with salt and pepper to taste. If sauce is too thick, beat in a little warm water or more olive oil.
Serve with fried or broiled seafood, on crackers or toasted bread, or as a dip for fresh vegetables.
Yield: 1 quart sauce
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