Today my Grandad will make battered cod with garlic dip
Hello my friends.
Traditionally on the 25th March
Greeks tend to have battered cod
I will show you how to make the best
Because last year our group was smaller
and not many of you saw this video
I will present it you once more
as the traditional recipe is the best for the battered cod
With two types of garlic dip
to choose your favorite or make both
Using our scissors,
we will remove the fins.
And cut it in smaller pieces.
We will then place our pieces in cold water
clean cold water.
We top it up with water
to fully cover the fish.
We cover with cling film.
Then we place it in the fridge
Which will stay there for 2 days.
We just need to replace the water every 6-8 hours.
Freshly ground pepper.
These are the ingredients for our garlic sauce with the bread.
250 grams stale bread, no core.
60 ml olive oil.
40 ml good quality white wine vinegar.
3 grams of salt
Freshly ground pepper to taste.
4-5 garlic cloves.
150 grams walnuts.
This is what we need for the sauce.
A sauce with origin from Thrace (North east region in Greece)
We will soak the bread in the water.
For about 3-4 minutes. Bread is 2 days old.
We will save some for later.
Now we add the vinegar in a container.
The garlic.
The salt,
the bread we left earlier on the side,
and half of the walnuts.
Now we blend.
Once we blend, we add the olive oil
and the black pepper to taste.
You can always add more later.
Once everything is mixed well,
we add the bread.
It is important to blend these really well.
Now we taste.
To check if any corrections are required.
I need to add some more salt
and vinegar.
This is a bit subjective, adopt it to your own taste.
The left over walnuts,
We will roughly chop with a knife.
Then we add them in the sauce
and we mix.
We do this to add a crunchy element.
This sauce will be amazing,
especially together with the cod.
Now for the batter.
We add some flour,
in a large bowl
Then we will add,
the fresh yeast, or dry yeast.
If you use dry, you need half the quantity.
The fresh one is 15 grams.
Now using our fingers we will crumble it,
together with the flour
then we add half a teaspoon
of sugar.
Then the rest of the flour,
and the water.
Metallic sparkling water,
the one with the bubbles.
We mix well
in order to create a homogeneous thick batter.
With no lumps.
We cover it,
with a lid or cling film. 74 00:04:57,225 --> 00:04:60,080 Now to speed up the process, 75 00:04:60,080 --> 00:05:03,540 you can place it in the oven with just the light on.
Only the light.
Within 2 and half to 3 hours it will be ready
If you have time, let it rise
in room temperature for at least 4 hours.
We boiled our potatoes.
We will mash them now.
Using a masher.
Now we will make the garlic sauce with the potatoes,
very thin
not a mash,
which isn't necessary wrong.
We add in the vinegar.
4 cloves of garlic.
You can add or remove garlic to taste.
Now we add the olive oil
150 ml
Lovely extra virgin olive oil.
You can find full recipe below the video.
Salt to taste.
Freshly ground pepper to taste.
Now that we mashed it,
we will try the flavor.
It is just right.
As you can see,
it has a relatively thin consistency.
It is meant to be a sauce.
But as the sauce will thicken further,
we will save some water
to adjust before we serve.
By mixing the water in.
The water we used to boil the potatoes.
We will first make a trial batch
to check the saltiness.
If it needs salt, no problem
we just top it with some salt
If it is still salty, we will have an issue.
So we sacrifice a small piece to try,
risk free.
Test batch ready
Just right.
Curing salt completely balanced now.
Now using a knife we lift the skin
and we pull it to completely remove it.
As I find the skin really tough,
I prefer to remove it.
(If you find any bones remove them)
We will place the cod on kitchen paper
and we will also cover it with paper.
And by pressing we dry the moisture out.
Our batter is ready and looks great
Great!
In a large bowl we add flour.
Flour to cover our cod.
We add some salt in the flour
and freshly ground pepper.
We mix it,
and its ready.
Our batter now. 134 00:08:60,260 --> 00:09:02,200 (Praising my batter)
Salt
Pepper
Now we mix with a whisk.
(Praising my batter)
(Praising my batter some more)
I have also seasoned with pepper our cod fillets.
No salt required.
Now we we are ready to fry,
One piece of cod,
Dip in the flour,
remove any excess flour
and into the batter it goes.
If you feel the cod has absorbed water
then its best to strain it a bit
to make it crispy.
We fry a few pieces at a time.
in order to maintain the temperature,
of the oil high,
ideally 170 Celsius.
Let's check our oil temperature,
170 Celsius
We are ready.
We can begin to fry our fish.
We take the first piece,
We remove any excess batter
Now we let it touch the oil slowly
We need to hold on, until it starts to float
Slowly slowly,
Now we can let go.
And it should not touch the bottom of the pan.
Otherwise out batter
will stick on the pan.
No more than 3 pieces at a time.
We don't want to drop the temperature of the oil.
we need high temperature.
to make it crispy.
If the pieces are big as this,
then we only fry two.
See how it rises.
I used a mix of vegetable oil and olive oil in the pan
Two thirds vegetable oil to one third olive oil.
Now we flip.
Sounds lovely.
The first pieces are ready 179 00:11:59,375 --> 00:11:60,375 Great color.
Ready to come out.
I will place them on a griddle
with a tray underneath
and I will place them sideways.
Because we can't fry them all together,
we will keep them warm in the oven
to 100-120 Celsius and the oven door slightly open
To keep them crispy
Just like that.
Now we continue with the rest.
This is our garlic sauce,
which we need to thin slightly,
by using the water we boiled the potatoes
and we mix. 194 00:12:59,195 --> 00:12:60,195 Nice. 195 00:12:60,255 --> 00:13:02,115 Very nice.
Everything is ready now.
Our cod is fried, so now...
we can serve.
(praising the cod)
Very crispy.
They were kept in the oven at 120 Celsius
with the oven door slightly open
to keep them crispy
until we are ready to serve.
(Praising the cod)
Cod traditionally prepared
crispy
a complete dish.
You are all welcome to join me.
Let's add some garlic sauce
made with bread
Let's try
Very yummy
Walnut really adds to the bite.
Now the potato garlic sauce.
This is great consistency.
Garlic sauce
Potato sauce.
Crispy batter
The sparkling water worked some magic.
Both sauces are great
I couldn't pick one over the other
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Until our next culinary date,
take care
and as always
with love
Grandpa Tassos.