For the Butter
800g Bakaliaros fish portioned into cubes
For the Scordalia
1 boiled potato
4 cloves garlic
100g olive oil
For the Beetrot chips
窶「 Use a pestle and mortar to crush the garlic, chili, saffron, with the salt.
窶「 Then mash the potato well, finally adding the olive oil gradually.
窶「 For the batter, mix the ingredients into a batter consistency.
窶「 Then dip the bakaliaros into the batter and fry.
窶「 For the beetroot chips, slice the beetroots into paper thin slices and air dry in the oven at 80 degrees Celsius for 3 hours.
Recipe courtesy of Elia Greek Restaurant, Majestic Hotel & Chef Yiannis Baxevanis