For this particular recipe for cod fritters, we use fresh or frozen cod and not salted cod because we want a lighter result.
If we find fresh cod we will have an even better result, otherwise we thaw the fillet from the day before in the fridge and remove it a little while before cooking to avoid moisture.
Recipe for Cod Dumplings with Skordalia
Preparation time: 60 minutes
Portions: 2
Recipe ingredients
Ingredients for the cod fritters:
- 1 large fillet of fresh or frozen cod (about 500 g)
- Wheat flour
- Corn oil or sunflower oil
Ingredients for the garlic:
- 300 g of stale bread crumbs
- 3-4 cloves of garlic
- 120 ml olive oil
- 40 ml white vinegar
- 1 tbsp/ lemon juice
- Salt
Materials for the tempura:
- 330ml lager beer
- 3 tbsp baking powder
- 200 g of plain flour
- 1 pinch of salt
- 1 pinch of sugar
Execute Recipe
- We start the cod recipe by preparing the tempura because it needs time to rest.
- First, in a large bowl, mix all the dry ingredients and slowly add the beer, stirring constantly with a wire whisk.
- As soon as we have a uniform porridge, cover the dish with film and place it in the refrigerator for 15-60 minutes.
- Then we start the recipe for the skordalia with bread.
- Fill a large bowl with water, add the bread and soak for 5 minutes.
- Then we squeeze the bread very well and add it to a blender together with the rest of the ingredients, except for the oil, and beat everything together well.
- At the end, add the olive oil and beat the garlic until we get a smooth texture.
- At the same time, dab the cod fillet with kitchen paper to avoid moisture, cut it into 3-4 cm cubes and lightly salt the pieces.
- In a deep frying pan or a medium pot, add the oil and preheat it until it reaches approximately 170°C.
- Take the tempura out of the fridge and start the process of frying the cod fritters.
- Add enough flour to a bowl and lightly flour the pieces of cod.
- Shake each piece from the breadcrumbs, dip it in the tempura and then add it to the pot with the oil.
- Fry the cod fritters for 4-6 minutes, depending on the thickness of the fish, until they get a nice color.
- Remove the pieces with a slotted spoon and place them on absorbent paper for a while to dry.
- Serve the cod dumplings with garlic and lemon slices.
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