Fried Cod with garlic potato dip

Fried Cod with garlic potato dip
Fried Cod with garlic potato dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2 1 1/2

    1/2 cup (360 ml) flour, plus extra

  • 1/4 1/4

    1/4 cup (60 ml) cornstarch

  • 1 1

    1 tsp (5 ml) baking powder

  • 1/2 1/2

    1/2 tsp (2.5 ml) salt

  • 1/4 1/4

    1/4 tsp (1 ml) pepper

  • 1 1/3 1 1/3

    1/3 cup (320 ml) cold beer

  • 1 3/4 1 3/4

    3/4 lb (794 g) cod, skin removed

  • vegetable oil, for deep frying

  • Fried Cod with Garlic-Potato Dip

  • Fried Cod With Garlic Potato Dip

  • to

    shows us how to make a fried cod dish that's popular in Athens.

  • Play

  • Mute

  • 1:06

    Time 1:06

  • /

  • 1:06

    Time 1:06

  • Fullscreen

  • By

  • JOANNA CHERY

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  • SERVES

  • 4 4

    4

  • INGREDIENTS

  • 1 1/2 1 1/2

    1/2 cup (360 ml) flour, plus extra

  • 1/4 1/4

    1/4 cup (60 ml) cornstarch

  • 1 1

    1 tsp (5 ml) baking powder

  • 1/2 1/2

    1/2 tsp (2.5 ml) salt

  • 1/4 1/4

    1/4 tsp (1 ml) pepper

  • 1 1/3 1 1/3

    1/3 cup (320 ml) cold beer

  • 1 3/4 1 3/4

    3/4 lb (794 g) cod, skin removed

  • vegetable oil, for deep frying

  • Garlic-Potato Dip

  • 2 2

    2 medium russet potatoes, peeled and cut into cubes

  • 6 6

    6 cloves garlic, minced

  • 3/4 3/4

    3/4 cup (180 ml) blanched whole almonds

  • 1 1

    1 tbsp (15 ml) salt

  • 3 3

    3 tbsp (45 ml) lemon juice

  • 2 2

    2 tbsp (30 ml) red wine vinegar

  • 1/2 1/2

    1/2 cup (120 ml) olive oil

  • 2 2

    2 tbsp (30 ml) finely chopped parsley, for garnish

  • To

    Serve

  • pickled beets, for serving

  • lemon wedges, for serving

Directions

To make the garlic-potato dip, boil cubes of potatoes in salted water until tender. Put cooked potatoes in a food processor. Add garlic, almonds and salt and puree until smooth. Pour in lemon juice, red wine vinegar, and olive oil, and process again until combined. Spoon into a bowl and top with chopped parsley. Set aside. To a bowl, add flour, cornstarch, baking powder, salt and pepper and stir to combine. Pour in beer, whisking. Dust cod fillets with flour, and then dunk them into the batter. Heat oil to 350F (180C). Fry cod in hot oil until golden. Remove to plate lined with paper towels and let drain. Serve with garlic-potato dip, pickled beets, and lemon wedges.

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