In Greek: ψαροκεφτέδες, pronounced psah-roh-kef-TEH-thes
A bit of modern Greek, this recipe calls for a batter made with beer. A combination of swordfish and desalinated salt cod, combined with onion and parsley make a fabulous dish. The batter calls for beer and self-rising flour. Serve as a meze, appetizer, or as a main dish.
Greek fish croquettes
Note: These can be made in a deep fryer.
Ingredients:
- 2/3 pound of swordfish
- 2/3 pound of desalinated salt cod
- 1/3 bunch of fresh flat-leaf parsley, finely chopped
- 1 medium onion, finely chopped
- 2 eggs, beaten with a fork
- 1/2 cup of water
- 1/2 cup of beer
- 2 cups of self-rising flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- oil for frying
Preparation:
Remove skin and bones from fish and cut into small pieces.
In a large bowl, combine all ingredients to make a thick mixture.
Bring oil to medium heat in a deep fryer or a deep skillet or frying pan (use plenty of oil). Drop mixture by the heaping tablespoonful in the oil and fry until golden on all sides. Drain in a colander.
Note:
Have a bowl of cold water at hand. After each spoonful, dip the spoon in cold water before taking the next.
