Greek cuisine · Fish & Seafood

Galeos Tiganitos

Dogfish steaks coated in seasoned flour and fried golden brown in olive oil, classically served with garlic cream.

Ingredients · for 4 servings

• 800 g dogfish steaks (or hake)
• 150 g flour
• 1 tsp dried oregano
• 1 tsp sweet paprika
• 250 ml olive oil
• 2 lemons
• 6 garlic cloves
• 150 g day-old white bread
• 3 tbsp white wine vinegar
• Salt, pepper

Instructions

1. Rinse the fish steaks, pat very thoroughly dry, season both sides with salt and pepper and let rest on a rack for 15 min. so the surface dries out.
2. For the skordalia, soak the crustless white bread in water, squeeze out firmly and blend with the peeled garlic, the vinegar and 100 ml olive oil into a smooth, thick cream; season with salt.
3. Mix flour with oregano, paprika, salt and pepper in a deep plate and turn the steaks in it on all sides, tapping off the excess thoroughly.
4. Heat the remaining olive oil in a heavy pan to 180°C – a wooden spoon handle should immediately produce fine bubbles.
5. Fry the steaks in batches for 3–4 min. per side, without overcrowding the pan, until the crust is golden brown and crisp, then drain on kitchen paper.
6. Serve immediately with the garlic cream and lemon wedges – the fish quickly loses its crust when kept warm.