These small bites of fried cod are so cute and so good! They are not heavy in fat or in mouth! They are served with a potato puree made with garlic (skordalia) and with a tartare sauce that has a lot of character and stays light in fat as it’s not made with mayonnaise.
This trio of recipes really gives birth to wonders and strong sensations without being heavy; on the contrary it’s very delicate!
In two words:
- 300gr of cod filet
- 5 tablespoon of flour
- 2 pinches of fleur de sel or coarse salt
- ¼ teaspoon of yeast or 1 teaspoon of baking powder
- 2 turn mills of Kampot black pepper
- 60ml of beer
- 50ml of warm water
- 1 tablespoon of olive oil per cooking batch
- Slice the cod fillet in small pieces with regular sizes to assure a homogenous cooking
- In a bowl, whisk together with a whisk:
- the flour
- the salt
- the pepper
- the baking powder, if you are using it
- If you use yeast then add it into the beer and stir with a teaspoon, you will have to wait a little bit until the foam goes down before continuing
- Pour the beer into the mix of flour little by little and stir after each addition with the whisk
- Pour the warm water slowly as well into the mix flour/beer and whisk with the whisk after each addition
- Continue to whisk with the whisk in order to dissolve all the lamps that are created; at the end the mix should very smooth without any lamps
- Add the olive oil into a pan and turn the heat on
- Once the oil is hot, dip one piece of cod into the mix farine/beer/water and place it into the pan
- Repeat the same thing for all pieces that stand in one layer into the pan
- Wait until the small bites are golden on one side, and then return them gently on the other side with a spatula
- Wait until golden on the other side as well but also on the sides
- If necessary (the fish is still raw) repeat turning the bites over again
- Remove the small bites of fish into a dish and enjoy asap!
- It’s very good and rather light for fried food!
- It’s up to you!
What’s the story behind this recipe?
This is a Greek traditional dish that is served along with the famous skordalia ou σκορδαλιά which in this blog is made as a potato puree with garlic! Fried cod and skordalia are served traditionally on the 25th of March, the day of the revolution anniversary against the Turks that lead to the end of Ottoman occupation of Greeks during 400 years!
This year, I added to the traditional dish the tartare sauce which is also really-really good, and strong in a delicate manner, and which adds some sparkle to the dish!
Try the three recipes together and you will see you will have a 4 stars dinner or lunch on your dish!
It’s up to you!
o-o C'est si bon ! o-o