500 g cod
caper
chives
sunflower oil
flour
For the batter
9 g yeast
250 g all-purpose flour
330 ml beer
25 g corn flour
50 ml white vinegar
10 ml red vinegar
Salt
Pepper
For the skordalia
3 medium cloves garlic
120 ml olive oil
40 ml lemon juice
300 g boiled potato
200 g breadcrumbs
Salt
Pepper
For the batter
Pour into a dispenser all the ingredients for the porridge and mash them with a hand blender. Pass them through a colander.
For the skordalia
Soak the bread, drain it and put it in the blender along with all the ingredients.
For the cod
Flour the fish on both sides, dip it 1-2 times in the batter and fry in sunflower oil at 180 -190 C degrees. Place on absorbent paper.
Set up your plate and garnish with capers and chopped chives.
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