FRIED COD WITH BEER BATTER AND GARLIC SAUCE WITH BEETROOT
FLUFFY FRIED COD WITH CRISPY BEER BATTER FLAVORED WITH THYME, SERVED NEXT TO A VELVETY GARLIC SAUCE WITH BEETS, WALNUTS AND WHITE BALSAMIC VINEGAR. A MODERN VERSION OF THE CLASSIC GREEK DISH THAT COMBINES CRISP TEXTURES WITH THE SWEET EARTHY TASTE OF BEETROOT.
INGREDIENTS
- 1500 g wet salted cod, desalted
- 120 g self-raising flour
- 500 g beer
- 1 tsp thyme
- Minimum salt
- Olive oil or seed oil for frying
For garlic sauce
- 200 g beetroot
- 100 g stale bread crumbs
- 60 ml olive oil
- 2 tbsp white balsamic vinegar
- Freshly ground pepper
- Salt
- 3 garlic cloves, without the green germ
- 3 tbsp walnuts
INSTRUCTIONS
Start with the wet salted cod by placing it in a large bowl with plenty of cold water. Let it soak for twenty-four hours, changing the water four to five times. Then cut it into portion pieces, remove any bones and unnecessary parts, and drain it very well on absorbent paper.
For the garlic sauce with beetroot, soak the stale bread in water and squeeze it well. In a blender pour the bread along with the garlic cloves, walnuts, white balsamic vinegar and beets. Mash while adding the olive oil in a thin stream, until you get a homogeneous velvety effect. Try and add salt and freshly ground pepper preferably. For the beer batter, mix the flour with a little salt and thyme in a deep bowl.
Slowly pour the beer by whisking until a homogeneous thick porridge is formed. Heat plenty of oil in a deep pan over medium-high heat.
Dip the cod pieces in the batter and fry them in batches until deep golden on all sides. Let them drain on a grill and serve immediately next to the beetroot garlic sauce.
Eva Monochari
Funky Cook
Wine Pairing
Beer-battered fried cod demands a wine with vibrant acidity to cut through the frying oil. Our top pick is the Crispy Assyrtiko 2024 from Muses Estate — a crisp, mineral-driven Assyrtiko with citrus aromas that stands up to the robust beetroot skordalia.
Our second choice is the Retsina Amphore Nature 2024 from Tetramythos Winery — a modern retsina made from Roditis with a subtle pine resin aroma that pairs beautifully with fried cod, bringing an authentically Greek note to the table.
For a more classic approach, the Sauvignon Blanc 2023 from Harlafti Estate, with its green apple and grapefruit aromas, pairs seamlessly with fried cod. Serve each bottle well chilled at 8-10°C.
