Beer-battered hake with skorthalia (garlic potato dip) – Food & Home Magazine
Beer-battered hake paired with creamy garlic potato dip—perfect comfort food! [155 characters]
Ingredients
- <h3>SKORTHALIA<h3>
- 1 loaf white bread, crust removed
- 6 garlic cloves
- 100g almonds
- 3 potatoes, cooked
- 125ml (½ cup) lemon juice
- 300ml extra virgin olive oil
- salt and freshly ground black pepper, to taste
- <h3>FISH</h3>
- 120g (1 cup) cake flour
- 60g (½ cup) self-raising flour
- 250ml (1 cup) beer
- 700g hake, cubed
- oil, for deep-frying
- lemon wedges, to serve
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