Fried cod with garlic-potato dip

This creamy garlic-potato dip will give your favourite tartare sauce a run for its money.

Fried cod with garlic-potato dip Credit: One World Kitchen

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 1 ½ cup (360 ml) plain flour, plus extra for dusting
• ¼ cup cornflour
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp pepper
• 1 ⅓ cup (330 ml) cold beer
• 800 g cod, skin removed
• Vegetable oil, for deep frying
• Pickled beets, for serving
• Lemon wedges, for serving

Garlic-potato dip

• 2 medium russet potatoes, peeled and cut into cubes
• 6 cloves garlic, minced
• ¾ cup blanched whole almonds
• 1 tbsp salt
• 2 ½ tbsp lemon juice
• 1 ½ tbsp (40 ml) red wine vinegar
• ½ cup (125 ml) olive oil
• 2 tbsp finely chopped parsley, for garnish

Instructions

1. To make the garlic-potato dip, boil cubes of potatoes in salted water until tender. Put cooked potatoes in a food processor. Add garlic, almonds, and salt and puree until smooth.
2. Pour in lemon juice, red wine vinegar, and olive oil, and process again until combined.
3. Spoon into a bowl and top with chopped parsley. Set aside.
4. Add flour, cornflour, baking powder, salt and pepper to a large bowl and stir to combine. Pour in beer, whisking.
5. Dust cod fillets with flour, and then dunk them into the batter.
6. Heat oil to 180°C (350 F).
7. Fry cod in hot oil until golden. Remove to plate lined with paper towels and let drain. Serve with garlic-potato dip, pickled beets, and lemon wedges.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.