• RECIPES

Recipe Directions

1) For the batter: in a bowl, mix the iced beer, 60ml water, the tsipouro, the sugar, the salt, the flour and the rice flour. Mix well and check if you need to add a little water.

2) In a deep dish add 300 gr.  of flour.

3) Cut the cod into small pieces and add salt. Dip each piece first in the flour and then in the batter.

4) In a saucepan with hot sunflower oil, slowly add the pieces of cod. To prevent the cod from sticking to the bottom, wait for it to cook a little aside before leaving it completely in the oil. For the amount of cod we have in our recipe we will need to fry in two portions.

5) When the frying is complete, take out the pieces on a plate with absorbent paper.

6) For the skordalia: mash the boiled potatoes and then beat in a blender 3-4 cloves of garlic, apple cider vinegar, olive oil, salt and pepper. Combine the puree with the contents of the blender and add two tablespoons of yogurt.

7) Serve the cod and the skordalia with thyme and spring onion.