This creamy garlic-potato dip will give your favourite tartare sauce a run for its money.
- 1 ½ cup (360 ml) plain flour, plus extra for dusting
- ¼ cup cornflour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp pepper
- 1 ⅓ cup (330 ml) cold beer
- 800 g cod, skin removed
- Vegetable oil, for deep frying
- Pickled beets, for serving
- Lemon wedges, for serving
- 2 medium russet potatoes, peeled and cut into cubes
- 6 cloves garlic, minced
- ¾ cup blanched whole almonds
- 1 tbsp salt
- 2 ½ tbsp lemon juice
- 1 ½ tbsp (40 ml) red wine vinegar
- ½ cup (125 ml) olive oil
- 2 tbsp finely chopped parsley, for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- 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.
- Add flour, cornflour, baking powder, salt and pepper to a large bowl and stir to combine. Pour in beer, whisking.
- Dust cod fillets with flour, and then dunk them into the batter.
- Heat oil to 180°C (350 F).
- 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.