Crispy seafood dogfish delight
Tender dogfish fillets fried to golden perfection, paired with creamy skordalia garlic-potato dip—seafood flavor meets bold garlic and fluffy potato in a bite that’s pure coastal indulgence.
Ingredients for the Dogfish
- 2 slices of dogfish (shark)
- Salt
- Flour
- Olive oil for frying
Preparation for the Dogfish
- Rinse the fish and place it in a strainer to drain thoroughly.
- Once drained, season with salt, coat in flour, and set on a plate.
- In a frying pan, heat the olive oil over medium-high heat.
- When the oil is hot, reduce the heat to medium and add the fish slices. Fry for 6-8 minutes on each side until they turn golden brown.
Ingredients for the Skordalia (Garlic Potato Dip)
- 4-5 medium potatoes
- 5-6 garlic cloves
- Juice of 1 lemon
- Salt
- Pepper
- 200-250 ml olive oil
Preparation for the Skordalia
- Peel the potatoes and boil them until tender.
- Peel the garlic cloves and crush them into a paste using a mortar and pestle.
- When the potatoes are cooked, place them in a bowl and mash with a fork. Add a bit of salt, pepper, and the garlic paste.
- Gradually add the olive oil and lemon juice, alternating between the two while stirring. Adjust the amount of lemon juice to taste; the potatoes will absorb the oil as you mix.
- Taste and adjust the salt if needed.
Flavorful seafood crunch
The crisp exterior gives way to moist, flaky dogfish inside; each bite contrast between crunchy coating and soft tender flesh, ideal with a tang of lemon.
Savory seafood harmony
Garlic and potato dipping sauce amplifies the fish; olive oil and maybe a hint of vinegar or herbs lift the dish—seafood and garlic working together in comforting melody.
This delightful dish pairs crispy, golden fried dogfish with a creamy, flavorful skordalia, combining the richness of garlic with the freshness of lemon—a classic Greek duo that’s sure to satisfy. Enjoy!
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