📝 About This Recipe
A cornerstone of Greek culinary tradition, Galeos me Skordalia is the quintessential dish of the Annunciation and Palm Sunday celebrations. This dish features succulent, firm-fleshed school shark fillets encased in a light, golden-brown beer batter, paired with a potent and silky garlic-potato emulsion known as Skordalia. The contrast between the crunch of the fried fish and the pungent, creamy bite of the garlic sauce creates a Mediterranean flavor profile that is both rustic and sophisticated.
🥗 Ingredients
The Fish
- 800 grams School Shark (Galeos) fillets (cut into 5-cm wide slices, skin removed)
- 1 teaspoon Salt (for seasoning)
- 1/2 teaspoon Black pepper (freshly ground)
- 500 ml Vegetable oil (for deep frying)
The Crispy Batter
- 200 grams All-purpose flour (sifted)
- 50 grams Cornstarch (for extra crispiness)
- 330 ml Greek Beer (ice cold lager)
- 1 teaspoon Baking powder
- 1/4 teaspoon Turmeric (for a beautiful golden color)
The Skordalia (Garlic Sauce)
- 500 grams Potatoes (starchy variety, peeled and cubed)
- 5-7 pieces Garlic cloves (peeled and germ removed for a smoother flavor)
- 150 ml Extra virgin olive oil (high quality Greek oil)
- 3-4 tablespoons Red wine vinegar (adjust to taste)
- 1/2 teaspoon Salt (to taste)
👨🍳 Instructions
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1
Start by preparing the Skordalia: Place the cubed potatoes in a pot of salted cold water. Bring to a boil and cook until very tender, about 15-20 minutes.
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2
While the potatoes cook, prepare the fish. Pat the shark fillets very dry with paper towels; moisture is the enemy of a crispy crust.
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3
In a large bowl, whisk together the flour, cornstarch, baking powder, and turmeric. Slowly pour in the ice-cold beer while whisking constantly until a smooth, thick batter forms. Let it rest in the fridge for 15 minutes.
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4
Once the potatoes are cooked, drain them well and let them steam-dry for 2 minutes to remove excess moisture.
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5
In a mortar and pestle, crush the garlic cloves with a pinch of salt until they form a smooth paste. Alternatively, use a small food processor.
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6
Mash the hot potatoes thoroughly. Gradually incorporate the garlic paste, olive oil, and vinegar. Stir vigorously with a wooden spoon until the mixture is creamy and emulsified. Do not over-process in a blender or it will become gluey.
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7
Taste the Skordalia and adjust the acidity or salt if needed. Set aside at room temperature.
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8
Heat the vegetable oil in a deep frying pan to 180°C (350°F). You can test the heat by dropping a bit of batter in; it should sizzle and rise to the surface immediately.
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9
Season the fish fillets with salt and pepper. Dredge each piece lightly in a little extra flour, then dip into the cold beer batter, ensuring full coverage.
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10
Carefully lower the fish into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and make the fish greasy.
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11
Fry for 3-4 minutes per side until the batter is a deep golden brown and the fish is cooked through.
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12
Remove the fish with a slotted spoon and drain on a wire rack or paper towels to maintain the crunch.
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13
Serve immediately while the fish is piping hot and the Skordalia is at its most flavorful.
💡 Chef's Tips
Always use ice-cold beer for the batter; the temperature shock between the cold batter and hot oil creates a lighter, airier crust. If you cannot find school shark, cod or hake make excellent authentic substitutes. For the Skordalia, avoid using a high-speed blender; mashing by hand or using a ricer ensures a fluffy texture rather than a sticky one. If the garlic is too sharp for your taste, you can mellow it by soaking the cloves in the vinegar for 10 minutes before mashing. Ensure the fish is completely dry before dredging in flour to prevent the batter from slipping off during frying.
🍽️ Serving Suggestions
Serve with a side of boiled beets (pantzarosalata) dressed in olive oil and vinegar for a classic pairing. A crisp, chilled Assyrtiko white wine from Santorini cuts through the richness of the fried fish perfectly. Add a side of 'Horta' (boiled wild greens) with plenty of lemon to balance the pungent garlic. A few Kalamata olives and a wedge of lemon on the plate add the perfect finishing touches. For a modern twist, serve with a cold glass of Ouzo over ice.