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.