Greek Fried Cod with Skordalia (Garlic Potato Dip)

Steps

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1. 1
   Place 500g of potatoes in a pot, cover with 700ml of water, and add salt to taste.
   ▶ ≈0:07
2. 2
   Add 1-2 tbsp of extra virgin olive oil and cook for 20-25 minutes until the potatoes are tender.
   ▶ ≈0:28
3. 3
   Drain the potatoes and reserve the starchy cooking water to help create a silkier consistency later.
   ▶ ≈0:40
4. 4
   Take 2-3 garlic cloves and remove the germ for a milder, more pleasant flavor.
   ▶ ≈0:46
5. 5
   Add 1 tbsp of apple cider vinegar to balance the garlic, followed by approximately 1-1.5 tbsp of fresh lemon juice (from about half a lemon).
   ▶ ≈1:00
6. 6
   Pour in 30ml of olive oil and mix on low heat until reaching a perfectly creamy, restaurant-style consistency.
   ▶ ≈1:10
7. 7
   Use some of the reserved starchy water to lighten and silken the mash, then fold in the garlic sauce for a fragrant, savory finish.
   ▶ ≈1:34
8. 8
   Remove the skin from 600g of cod, cut it into smaller pieces, and carefully remove any hidden bones for a perfect, safe bite.
   ▶ ≈1:55
9. 9
   Drain the fish pieces and pat dry with paper towels. Lightly dust each piece with flour so the beer batter adheres perfectly.
   ▶ ≈2:44
10. 10
    Pour 200ml of ice-cold beer into a bowl and add 2 tbsp of cornstarch to ensure the batter stays light and extra crispy.
    ▶ ≈2:44
11. 11
    Add 4-5 tbsp of flour to provide essential structure to the batter and ensure it perfectly coats each piece of cod.
    ▶ ≈2:53
12. 12
    Add a pinch of baking soda as the final secret to achieving perfect batter. Season with fresh pepper (note that frozen cod is already naturally salty).
    ▶ ≈3:15
13. 13
    Heat 500ml of vegetable oil to the proper temperature. Thoroughly coat every piece of cod in the batter.
    ▶ ≈3:37
14. 14
    Fry the coated fish in hot oil until it achieves a perfectly golden and crunchy finish.
    ▶ ≈3:55
15. 15
    Place the fried cod on kitchen paper to remove excess oil and keep it crispy.
    ▶ ≈4:05
16. 16
    Repeat the same frying steps with the remaining fish pieces.
    ▶ ≈4:11