Sunday, March 15, 2009

Fried Fish in Kourkouti (Fresh Dill Batter Fried Fish)

The aroma of fresh dill reminds me of early spring although they are sold in any supermarket all year around. For my husband it reminds him of spring in his native country, Greece, and fried cod in kourkouti, which means batter mixture. In Greece, fresh dill is necessary for kourkouti.
Today I found fresh cod and monkfish in a fish market. So I decided to make the dish my husband dreams for. People celebrate Greek Independence Day on March 25 with fried cod in kourkouti. It is ten days early to celebrate with serving this dish but we decided to welcome the spring of 2009 with this food!

1 egg
1/2 cup all-propose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup fresh chopped dill
1 cup beer or milk
2 pounds fish fillets (fish can be any white fish)
1 lemon

1. Wash and dry fish fillets well. Cut them into 2 inches wide or desired size.
2. Mix the egg, flour, salt, pepper, dill and beer (or milk) well until the batter is smooth.
3. Dip the fish slices in the batter and cover them well.
4. Heat oil (I usually use extra virgin olive oil for best flavor, but any vegetable oil will do) in a fry pan. Place the fish when the oil is hot enough and fry for about 4-5minutes. Drain the fish from the oil when you take it out of the pan.
Before you serve the fish, sprinkle it with fresh lemon juice. Enjoy!

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