• Fried cod with garlic-potato dip (One World Kitchen)

This creamy garlic-potato dip will give your favourite tartare sauce a run for its money.

Serves
4

Preparation

15min

Cooking

20min

Skill level

Mid
By
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Ingredients

  • 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

 

Garlic-potato dip

  • 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

Cook's notes

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.

Instructions

  1. 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.
  2. Pour in lemon juice, red wine vinegar, and olive oil, and process again until combined.
  3. Spoon into a bowl and top with chopped parsley. Set aside.
  4. Add flour, cornflour, baking powder, salt and pepper to a large bowl and stir to combine. Pour in beer, whisking.
  5. Dust cod fillets with flour, and then dunk them into the batter.
  6. Heat oil to 180°C (350 F).
  7. 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.