8 fillets cod
Vegetable oil for frying
Salt and pepper
1 cup all-purpose flour
2 tbsps garlic powder
2 tbsps paprika
2 tsps salt
2 tsps ground black pepper
1 egg, beaten
1 can or bottle beer
8 fillets cod
Vegetable oil for frying
Salt and pepper
1 cup all-purpose flour
2 tbsps garlic powder
2 tbsps paprika
2 tsps salt
2 tsps ground black pepper
1 egg, beaten
1 can or bottle beer
Traditionally, on the 25th of March, the day Greeks celebrate the war of independence against the Ottoman empire in 1821, cod is being served along a garlic sauce called ‘skordalia’. However, we are going to cook cod, in a another traditional way, using beer batter.
Heat oil in a deep fryer. Rinse fish, pat dry, and season with salt and pepper.
In a bowl combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir the egg into the dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm alongside hand cut fries.
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