For Skordalia (Garlic sauce): Peel the potatoes and cut them in cubes. In a pot, put 1 ½ litres of tap water, add the potatoes and 1 teaspoon of salt. Place it on the fire, and when the water boils reduce the heat to medium. Cook for 20-25 minutes until they soften. Strain them and set aside for 3-4 minutes.
In a blender, place the garlic, white vinegar or lemon juice, olive oil, salt, pepper and blend. Place the warm potatoes in a bowl and mash them with a tool. Add the garlic mixture and stir well.
For the batter: In a bowl, place the flour, corn flour, curry and cold beer. Stir with a metallic whisk for the flour and corn flour to dissolve. Place the batter in the fridge for 30 minutes. This is the secret for a crispy batter.
For the cod: Cut the fresh cod in slices. If instead you are using salted cod, you will need to wash it very well to remove the salt 2 days prior to cooking. In a bowl, put plenty of water and place a strainer inside with a base that doesn’t touch the base of the bowl. This will help prevent the salt from sticking back to the cod. Put the cod pieces in the strainer with the skin facing up. Put in the fridge and replace the water every 3 hours. Do this for 18-24 hours, depending on how salty you want your cod to be.
For frying: Put plenty of sunflower seed oil in a pot and place it on the fire to warm it well. Place the flour in a bowl and rub the cod inside. Shake the cod to remove the excess flour. Remove the batter from the fridge and dip the cod inside. Put it in the hot oil and fry for 5-6 minutes on each side or until it homogenously becomes golden-brown, and the batter gets crispy. Place it on a plate with paper towels on it to remove the excess oil.
Serve the cod with the Skordalia and sprinkle with some fresh parsley.