Defrost the 800 g cod fillets in the refrigerator overnight.

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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