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Recipe
Crispy Greek Bakaliaros with Lemon-Dill Sauce
Mediterranean Delight: Crispy Greek Cod with Zesty Lemon-Dill Sauce
4.7 out of 5
Indulge in the flavors of Greek cuisine with this authentic recipe for Crispy Greek Bakaliaros. This dish features tender cod fillets coated in a crispy batter, served with a tangy and refreshing lemon-dill sauce.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Mediterranean, Dairy-free, Nut-free, Low sugar
Allergens
Fish, Wheat
Not suitable for
Vegan, Vegetarian, Gluten-free, Paleo, Keto
Ingredients
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500g (1.1 lb) cod fillets 500g (1.1 lb) cod fillets
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200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
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1 teaspoon baking powder 1 teaspoon baking powder
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250ml (1 cup) beer 250ml (1 cup) beer
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1 lemon, zest and juice 1 lemon, zest and juice
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2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
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Salt and pepper, to taste Salt and pepper, to taste
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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
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1.In a large bowl, combine the flour, baking powder, salt, and pepper.
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2.Gradually whisk in the beer until a smooth batter forms. Let the batter rest for 10 minutes.
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3.Meanwhile, soak the cod fillets in cold water for 30 minutes to remove excess salt. Drain and pat dry with paper towels.
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4.In a separate bowl, combine the lemon zest, lemon juice, and chopped dill. Season with salt and pepper to taste. Set aside.
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5.Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
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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.
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7.Remove the fried cod fillets from the oil and drain on a paper towel-lined plate.
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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.
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