Crispy Fried Cod Recipe With Batter

Desalt The Cod:

1. Rinse cod under running water to remove excess salt.
2. Soak cod in 5-6 liters of cold water for 24 hours. Change the soaking water with fresh at least 7-8 times in total.
3. Scale the skin using a butter knife. Then rinse with water to remove any remnant scales.
4. Drain the fish in a strainer and then pat dry with paper towels.
5. Coat the fish in flour and shake to remove excess. Allow to rest on a plate while you prepare the batter.

Make The Frying Batter:

1. Mix the dry ingredients (flour, cornstarch, baking powder, and salt) in a bowl.
2. Pour in the beer. Stir gently but quickly with a spoon it's okay if it's a little bit lumpy, break only the larger lumps with the back of the spoon (See Note 1 below).
3. Freeze the batter for 10 minutes. Meanwhile, heat the oil.

Fry The Cod:

1. Half-fill a large frying pan with oil (a thick-bottomed one) or use a shallow cooking pot. Heat over medium-high to high heat depending on how strong is your stove.
2. Heat oil to 180°C / 356°F.
3. Fry the fish. Give a stir to the batter and dip a piece of the fish in it, holding it up for 2 seconds to dredge excess batter. Carefully dip it into the hot oil (See Note 2 below).
4. Fry 2-3 pieces at a time and allow the temperature to drop to 160°C /320°F. Flip the fish after the first 3-4 minutes. Fry for 7-8 minutes overall (See Note 3 below).
5. Serve. Transfer the fish to a cooling rack to drain excess oil. And then serve with some Skordalia and boiled beetroots.