The Fried Cod is accompanied by the Garlic Dip & we enjoy their taste in a lovely combination. The slurry/batter made with dry yeast makes cod even more tasty and crisp and the garlic from bland mashed potatoes can be transformed into a fluffy dip, like mousse, tasty and tangy flavor.
For all who love this dish, I wish you enjoyment!
For all who love this dish, I wish you enjoyment!
| work: 2h:00′ | time: 20h:00′ | medium: |
Ingredients (~6 servings)
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Remove the skin and black membranes of the cod, cut it into pieces and pour in cold tap water. Cover it and put it in the refrigerator for 18-20 hours. Change the water every 3-4 hours, a total of around 6 times.
The day that you will fry it, prepare the frying batter a couple of hours ago. In a large bowl, add the water, salt, beer, yeast and sugar. |
Add flour and mix thoroughly to dissolve and have no lumps. |
Cover the bowl and leave it in the warm for a couple of hours to rise the batter.
In this phase you take the bowl of the cod from the refrigerator, you strain it and let the pieces of cod to drain well. |
Garlic Dip
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Boil the potatoes in salted water for ~20 minutes or until soft and well punctured with a fork. Drain and keep aside the water. You need for the garlic.
In a mixer bowl pour the boiled and hot potatoes and the garlic mashed. |
You beat them very well and gradually add the vinegar and olive oil in a thin stream. If necessary, dilute the mixture with water, kept from boiling potatoes. Add salt and pepper. Taste and correct the taste by adding garlic, oil, salt and pepper. |
In a large pan pour plenty of oil and let it burn.
In a bowl put a little flour and sprinkle one-by-one the drained pieces of cod. |
Then dip them in the batter and immediately after in the pan. |
Fry from both sides little by little until the cod is finished. |
Remove them with a slotted spoon… |
… and place them on absorbent paper to drain the excess oil. Eaten hot. |
Author Zambia G. Sifaki
