Fish n’ Dip

11 months ago


Here’s a treat for the garlic lovers out there!



Recipes by Chef Melissa Sison of the Center for Culinary Arts, Manila

Photographed by Zac Moran

Makes 4-5 servings


Macedonian Garlic Dip**

1 Small potato, peeled

Water for boiling potato

4 cloves garlic, peeled and halved

Salt, to season

1 Tbsp Freshly squeezed lemon juice

4 Tbsps Olive oil

300g White fish fillet (cobbler, tilapia, or cream dory), cut into strips

Salt and pepper, to season



¼ cup Flour

Egg + 1 Tbsp milk, beaten

¼ cup Breadcrumbs

Cooking oil for frying



  1. Make the Macedonian garlic dip. In a small saucepan, bring water to a boil. Drop in peeled potato and boil until cooked.
  2. Meanwhile in a blender, place the garlic cloves, lemon juice, and salt and purée.
  3. Once the potato is cooked, mash the potato using a fork. Take one and a half spoonfuls of mashed potato and add this to the garlic mixture in the blender. Purée further in the blender until smooth.
  4. Once smooth, slowly pour the olive oil. The color will be golden and the texture must be smooth and fluffy. Season with salt and pepper.
  5. In another frying pan, heat cooking oil. Season the fish fillet with salt and pepper. Coat with flour, then egg wash and breadcrumbs. Pan fry until golden. Drain on paper towels to remove excess oil. Serve with the Macedonian garlic dip.

**This dip is also great as a spread or dip with toasted or grilled focaccia bread

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