Crispy Greek Bakaliaros with Lemon-Dill Sauce

Ingredients

• 500g (1.1 lb) cod fillets 500g (1.1 lb) cod fillets
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 250ml (1 cup) beer 250ml (1 cup) beer
• 1 lemon, zest and juice 1 lemon, zest and juice
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the flour, baking powder, salt, and pepper.
2. 2.
   Gradually whisk in the beer until a smooth batter forms. Let the batter rest for 10 minutes.
3. 3.
   Meanwhile, soak the cod fillets in cold water for 30 minutes to remove excess salt. Drain and pat dry with paper towels.
4. 4.
   In a separate bowl, combine the lemon zest, lemon juice, and chopped dill. Season with salt and pepper to taste. Set aside.
5. 5.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
6. 6.
   Dip each cod fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fillets in batches for about 4-5 minutes, or until golden brown and crispy.
7. 7.
   Remove the fried cod fillets from the oil and drain on a paper towel-lined plate.
8. 8.
   Serve the Crispy Greek Bakaliaros with the lemon-dill sauce on the side. Garnish with additional fresh dill, if desired.

Treat your ingredients with care...

• Cod fillets — Soaking the cod fillets in water helps to remove excess salt and ensures a milder flavor. Pat them dry before dipping in the batter for better adherence.
• Lemon — Use organic lemons for the zest to avoid any bitterness from pesticides. Roll the lemon on the countertop before juicing to extract maximum juice.

Tips & Tricks

• For an extra crispy coating, refrigerate the batter for 30 minutes before using.
• Serve the Bakaliaros immediately after frying to maintain its crispiness.
• If you prefer a lighter version, you can bake the cod fillets in a preheated oven at 200°C (400°F) for 15-20 minutes instead of frying.

Serving advice

Serve the Crispy Greek Bakaliaros as a main course alongside a fresh Greek salad and some crusty bread. It pairs well with a glass of chilled white wine.

Presentation advice

Arrange the golden-brown Bakaliaros fillets on a platter, garnished with sprigs of fresh dill. Place a small bowl of the lemon-dill sauce in the center for dipping.