Beer-battered fried cod

Preparation:

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Take the fillets out of the bag and place them in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The fillets are thawed after regaining their elasticity.

Execution:

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Rinse the fillets and drain them well in a strainer.

With an absorbent paper towel thoroughly dry and lightly salt the fillets.

Prepare the batter: Use a deep bowl to mix the beer with the corn flour and the flour until you have a smooth, lumpless batter.

Soak the fillets on both sides placing them in the batter one at a time, allowing the extra amount of batter to drip into the bowl.

Fry the fillets in hot oil until they have a golden color. Turn them over only once.

Tips:

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Accompany with vegetables or with “skordalia” the traditional Greek garlic sauce.