Beer Battered Cod with Skordalia (Garlic Dip) by @cuisinovia

40 min
Hard

4 servings

🐟

800 g

Cod Fillets

🧂

7.5 g

Salt

🌶️

1 g

Pepper

🌽

120 g

Cornflour

🌾

210 g

All-purpose Flour

🫗

1.5 L

Vegetable Oil

🌾

160 g

All-purpose Flour

🌽

70 g

Cornflour

🥄

8 g

Baking Powder

🧂

0.5 tsp

Salt

🟡

0.75 g

Turmeric

🍺

330 ml

Beer

🌰

100 g

Blanched Almonds

🍞

150 g

White Bread

🧄

2

Garlic Cloves

🍋

30 ml

Lemon Juice

🍎

15 ml

Cider Vinegar

🫒

60 ml

Olive Oil

💧

30 ml

Water

🧂

Salt

🌶️

Pepper

🍋

1 lemon

Lemon Wedges

Preparation Steps

  1. Step 1/17

    Defrost the 800 g cod fillets in the refrigerator overnight.

    cod fillets

  2. Step 2/17

    Drain the defrosted cod fillets and pat them thoroughly dry with paper towels.

    cod fillets
    🧻paper towels

  3. Step 3/17

    Cut each cod fillet in half lengthwise to make evenly sized pieces.

    cod fillets
    🔪kitchen knife
    🪵cutting board

  4. Step 4/17

    Pour 1.5 L vegetable oil into a large deep pot and heat it on the stovetop to about 180°C / 355°F.

    vegetable oil

  5. Step 5/17

    Whisk 155 g all-purpose flour, 70 g cornflour, 2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp turmeric in a large bowl.

    all-purpose flour
    cornflour
    baking powder
    salt
    turmeric
    🥣large bowl
    🥄whisk
    🥄measuring spoons

  6. Step 6/17

    Pour in 330 ml cold beer and whisk just until a smooth beer batter forms.

    cold beer
    🥣large bowl
    🥄whisk
    🫗measuring jug

  7. Step 7/17

    Combine 50 g all-purpose flour and 50 g cornflour in a second large bowl.

    all-purpose flour
    cornflour
    🥣large bowl

  8. Step 8/17

    Season the cod pieces with salt and black pepper on both sides.

    cod fillets
    salt
    black pepper

  9. Step 9/17

    Coat one seasoned cod piece in the flour and cornflour mixture, shaking off the excess.

    cod fillets
    all-purpose flour
    cornflour
    🥣large bowl

  10. Step 10/17

    Dip the coated cod piece into the cold beer batter until fully covered.

    cod fillets
    cold beer
    🥣large bowl

  11. Step 11/17

    Lower the battered cod into the hot oil and deep-fry for 2 to 3 minutes until golden and crunchy.

    cod fillets
    vegetable oil
    🥄slotted spoon

  12. Step 12/17

    Lift the fried cod out with a slotted spoon and drain it on a paper towel-lined serving plate.

    cod fillets
    🥄slotted spoon
    🧻paper towels
    🍽️serving plate

  13. Step 13/17

    Process 100 g blanched almonds in the food processor until very finely chopped.

    blanched almonds

  14. Step 14/17

    Add 150 g squeezed white bread, 2 garlic cloves, 2 tbsp lemon juice, 1 tbsp cider vinegar, salt, and black pepper to the almonds.

    white bread
    garlic cloves
    lemon juice
    cider vinegar
    salt
    black pepper
    🥄measuring spoons

  15. Step 15/17

    Blend the skordalia mixture while slowly pouring in 60 ml olive oil until creamy.

    olive oil
    🫗measuring jug

  16. Step 16/17

    Add up to 30 ml water and blend again if the skordalia is too thick.

    water
    🫗measuring jug

  17. Step 17/17

    Serve the hot beer-battered cod with almond skordalia and lemon wedges.

    cod fillets
    lemon wedges
    olive oil
    🍽️serving plate
    🥄spatula

Composition

Ingredients

Types

Fish, Seasoning, Grains, Thickener, Flour, Oil, Leavening agent, Spice, Nuts, Bakery, Vegetables, Aromatics, Fruit, Acid, Vinegar, Condiment, Liquid, Garnish

Ingredients

Cod fillets, Salt, Pepper, Cornflour, All-purpose flour, Vegetable oil, Baking powder, Turmeric, Beer, Blanched almonds, White bread, Garlic cloves, Lemon juice, Cider vinegar, Olive oil, Water, Lemon wedges

Allergens

Fish, Gluten, Tree nuts

Dietetics

Dietary regimen

Pescatarian

Calories

760 kcal

Macro nutrients

Protein: 47g, Carbohydrates: 58g, Fat: 36g, Fiber: 5g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 3.2mg, Potassium: 780mg, Sodium: 870mg, Magnesium: 95mg

Vitamins

Vitamin B12: 2.6µg, Vitamin D: 2.1µg, Vitamin E: 3.5mg, Vitamin C: 8mg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

large bowl, measuring spoons, measuring jug, kitchen knife, cutting board, whisk, slotted spoon, paper towels, serving plate, spatula

Appliances

refrigerator, stovetop, food processor

Type

Type

Type Of Dish

Main Course, Appetizer, Dip

Occasions

Lunch, Dinner, Casual gathering, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Cypriot, Greek, Mediterranean

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Crunchy, Crispy, Tender, Creamy, Smooth

Flavors

Savory, Garlicky, Tangy, Citrusy, Nutty, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve fried cod immediately for best crispness,Do not leave cooked fish out for more than 2 hours), fridge : 2 days (Store cod and skordalia separately,Use airtight containers,Reheat cod in an oven or air fryer until hot and crisp), freezer : 60 days (Freeze cooked cod in an airtight freezer-safe container,Skordalia is not recommended for freezing because its texture may separate)