Cod in beer batter
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 20 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 1 package Foodhaus small cod 400g
- Maldon sea salt
- Maldon pepper
- 50g cornflour*
- 50g farina flour*
- Sunflower oil for deep frying*
- For the batter:
- 155g farina flour*
- 70g cornflour*
- 2 tsp baking powder*
- ½ tsp Maldon sea salt
- ½ tsp turmeric*
- 330ml Pivo Sitarenia
- For the garlic dip:
- 100g roasted almonds unsalted
- 150g Cypriot sourdough bread
- 2 cloves of garlic*
- 2 tbsp lemon juice*
- 1 tbsp TOP Apple vinegar
- 60ml Chorio Olive oil
- Water if needed. Whether or not you add water will depend on the type of bread you use. The white sourdough bread may be needed. The bread for toast, no.
METHOD
Take the fish out of the freezer and put it in the refrigerator for as many hours as it takes to defrost. Drain it and put it on a tray lined with kitchen paper. Divide each fillet lengthwise.
Put plenty of oil to boil in a pan. To make the batter, place all ingredients in a bowl and mix them until combined.
Add salt and pepper on the fish. In a bowl, mix the flour with the cornflour. Put each fillet through this mixture and then dip it in the batter. Fry for 2-3 minutes until the fillets get golden and crispy. Once finished, place them on a plate with kitchen paper.
Serve with garlic dip and lemon slices.
For the garlic dip: Place the almonds in a food processor and grind them. Add the soaked and squeezed bread, lemon juice, vinegar, garlic, salt and pepper. Grind and at the same time pour over the olive oil. Mix until the garlic becomes like a fluffy cream. If necessary, dilute with a little water. Serve drizzled with a little olive oil.
Kali Orexi!
*This recipe item is not found in foodhaus shop
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