Ease of Preparation: Medium
Yield: 4 servings
ingredients:
- 1 ½ cup (360 ml) flour, plus extra
- ¼ cup (60 ml) cornstarch
- 1 teaspoon (5 ml) baking powder
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1 ml) pepper
- 1 1/3 cup (320 ml) cold beer
- 1 ¾ pound (794 g) cod, skin removed
- Vegetable oil, for deep frying
Garlic-potato dip:
- 2 medium russet potatoes, peeled and cut into cubes
- 6 cloves garlic, minced
- ¾ cup (180 ml) blanched whole almonds
- 1 tablespoon (15 ml) salt
- 3 tablespoons (45 ml) lemon juice
- 2 tablespoons (30 ml) red wine vinegar
- ½ cup (120 ml) olive oil
- 2 tablespoons (30 ml) finely chopped parsley, for garnish
- Pickled beets, for serving
- Lemon wedges, for serving
method:
To make the garlic-potato dip, boil cubes of potatoes in salted water until tender.
Put cooked potatoes in a food processor. Add garlic, almonds, and salt and puree until smooth.
Pour in lemon juice, red wine vinegar, and olive oil, and process again until combined.
Spoon into a bowl and top with chopped parsley. Set aside.
To a bowl, add flour, cornstarch, baking powder, salt and pepper and stir to combine.
Pour in beer, whisking.
Dust cod fillets with flour, and then dunk them into the batter.
Heat oil to 350 F (180 C).
Fry cod in hot oil until golden.
Remove to plate lined with paper towels and let drain.
Serve with garlic-potato dip, pickled beets, and lemon wedges.