Beer-Battered Fried Salt Cod with Garlic Potato Dip

What you need

• 700 g (1 1/2 lb) salt cod, already soaked and desalted, skinned and boned
• 600 g (1 1/3 lb) floury potatoes, peeled, cut in 3 cm (1 in) chunks
• 4 cloves garlic, peeled
• 100 ml (scant 1/2 cup) olive oil, extra virgin, for the garlic dip
• 3 tbsp red wine vinegar
• 200 g (1 1/2 cups) plain flour, for the batter
• 4 g (1 1/4 tsp) dry yeast
• 200 ml (3/4 cup) beer, cold
• 130 ml (1/2 cup) water, cold, for the batter
• 3 tbsp flour, extra, for dredging
• 750 ml (3 cups) sunflower oil, for deep frying
• salt, to taste

Method

Restated from the original video

1. 1

   If the cod is still dry and salted, soak it in cold water in the fridge for 2-3 days first, changing the water 3 times a day.

2. 2

   Boil the potatoes in salted water until a knife slides in with no resistance, 15-20 min.

3. 3

   Mix the 200 g flour, yeast and a pinch of salt in a bowl. Whisk in the beer and 130 ml water to a smooth batter and leave to rest for 20-30 min.

4. 4

   Drain the potatoes, saving a mug of the cooking water.

5. 5

   Crush the garlic with a pinch of salt to a paste and mash it into the hot potatoes until smooth.

6. 6

   Beat in the olive oil in a slow stream, then the vinegar. Loosen with a few tbsp of cooking water if stiff, and season with salt.

7. 7

   Pat the cod dry and cut it into pieces about 5 cm (2 in) long.

8. 8

   Heat the sunflower oil in a deep pan to 175 °C (350 °F).

9. 9

   Roll each piece in the extra flour, shake off the excess, then dip in the batter.

10. 10

    Fry the pieces in small batches, turning once, until deep golden on all sides, 4-5 min.

11. 11

    Drain on paper towels and serve hot with the garlic dip.

Imported from mygreekdish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.