Ψαρά
Fried lobster with garlic dip
ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 2 kilos lobster tails
- salt & ground pepper
- garlic powder
- onion powder
- 1 cup milk
- 1 tbsp white vinegar
- 1/4 cup hot sauce
- 1 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp baking powder
- 1 tablespoon sweet paprika
- 1/2 tablespoon cayenne pepper
- 3/4 tablespoon salt
- 1/2 tablespoon ground pepper
- vegetable oil for frying
- 750 g potatoes
- 1 tsp coarse salt
- 175 ml olive oil
- 3 cloves garlic
- 50 ml white wine vinegar
- salt & pepper
- 1 spring onion, finely chopped
- 3–4 sprigs of parsley, finely chopped
- olive oil
Περιγραφή
Lobster is not a luxury item on Psara, since the island is a natural lobster ground thanks to the rocky seabed that surrounds its shores. In the island’s tavernas, they also enjoy lobster plain with olive oil and lemon and skordalia, just as they used to make it in the old days.
Εκτέλεση
Place your lobster tails on a cutting board and use kitchen scissors to cut vertically along the top of the shell. Then cut along the left and right sides of the tail. Open the shell and carefully pull out the meat. Repeat for the remaining lobster tails. Cut the tail meat into pieces and mix with salt, pepper, garlic powder and onion powder. In a bowl, add the milk, vinegar and hot sauce and stir. Cover and refrigerate for 1 hour. Remove from the fridge, place the lobster in a colander and discard the marinade. Make your flour mixture by adding flour, cornflour, baking powder, cayenne paprika, salt and pepper, using a fork to mix. Set aside. Heat the deep fryer or add about three fingers of oil to a deep pot. Dip your lobster pieces into the flour mixture to coat them and shake off the excess flour. Fry your lobster pieces in batches (about 5 minutes or until they turn golden) and place them on a platter lined with paper towels. Sprinkle the fried lobster with sea salt as it cooks. You can also fry the lobster shells and then, opening them slightly, place the fried lobster back into the shells. Serve with skordalia (garlic dip).
For the skordalia: Put water and 1 tsp coarse salt in a pot and bring to a boil. Peel the potatoes and cut them into small pieces. Add the potatoes to the pot and boil for 15–30 minutes until they soften. You will know they are ready when you pierce them with a fork and they break. At the same time, put the olive oil, garlic, vinegar, salt and pepper in a food processor and blend until the garlic dissolves. Transfer the potatoes to a colander and drain them well. Set aside for 5 minutes, until their moisture evaporates. Be careful not to leave them longer, because you will not be able to mash them. Transfer to a bowl and lightly mash the potatoes with a masher, but not completely. Add the garlic mixture to the potatoes and mix well. At this point, taste and adjust the skordalia to your preferences. Sprinkle with finely chopped spring onion, parsley and olive oil. Note that as time passes, the smell of the garlic becomes more intense and the skordalia thickens more.
For the skordalia: Put water and 1 tsp coarse salt in a pot and bring to a boil. Peel the potatoes and cut them into small pieces. Add the potatoes to the pot and boil for 15–30 minutes until they soften. You will know they are ready when you pierce them with a fork and they break. At the same time, put the olive oil, garlic, vinegar, salt and pepper in a food processor and blend until the garlic dissolves. Transfer the potatoes to a colander and drain them well. Set aside for 5 minutes, until their moisture evaporates. Be careful not to leave them longer, because you will not be able to mash them. Transfer to a bowl and lightly mash the potatoes with a masher, but not completely. Add the garlic mixture to the potatoes and mix well. At this point, taste and adjust the skordalia to your preferences. Sprinkle with finely chopped spring onion, parsley and olive oil. Note that as time passes, the smell of the garlic becomes more intense and the skordalia thickens more.