Cod with Skordalia Sauce
- cod: 2 whole fillets
- flour: 2 teacups
- beer: 1 teacup
- baking soda: ½ tsp
- olive oil: for frying
- cherry tomatoes: for garnish
- For skordalia (garlic sauce)
- bread: 4 slices soaked in water
- garlic: 3-4 cloves, finely chopped
- white wine vinegar: 1 tbsp
- olive oil: 8 tbsp, extra virgin
- salt: little
Desalt the cod following the instructions on the package. Remove from water and place on double paper towels to drain. Next, prepare the batter as follows: dissolve the flour and the baking soda in the beer. Stir with a fork to smooth and thick, porridge-like, consistency.
Dip the cod fillets into the mixture one by one. Heat the oil and fry the fillets until golden on both sides.
Prepare the garlic sauce as follows: drain the water off the bread. Put the bread into a blender, add the garlic, the vinegar and the salt and puree until thoroughly combined. Keep the blender running and slowly pour the oil in.
Transfer the cod to a platter lined with paper towels to absorb any excess oil. Pair with the garlic sauce and serve immediately. Garnish with the cherry tomatoes.