Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 Pat dwigans
1 lb Small whole fish or fish
Filets
2 lg Eggs
2 tb Water
1 tb Flour
Salt and pepper to taste
Olive oil
SKORTHALIA
10 Garlic cloves
Salt to taste
1/2 c Plus
1 tb Ground blanched almonds
1/2 c Water
3 md Potato, boiled, peeled
Quartered and cooled
Juice of 1 1/2 lemons
1/2 c Olive oil
1 lg Egg yolk
Freshly ground black pepper
To taste

Fish: Rinse the fish with cold water and pat dry. Beat the eggs,
water and flour to make a dripping batter. Coat the fish pieces
thoroughly and fry in hot olive oil until golden brown and cooked
through. Fish serves 2-3.

Skorthalia: into a wooden bowl, press juice from the garlic cloves
with a garlic press. Add the remainder of cloves from inside the
press. Pound with a pestle, adding a few sprinkles of salt. When a
creamlike consistency is reached, add the almonds and po

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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