batter with aegina pistachio skordalia

03 Jul Cod in Beer Batter with Aegina Pistachio Skordalia

Posted at 17:48h in by

Cod

  • 2 kg salted cod fillets, well desalinated and cut into portions

Beer Batter

  • 160 g flour
  • 50 g corn flour
  • 25 g baking powder
  • 1 can beer (330 ml), well chilled
  • Salt
  • ½ teaspoon sweet paprika
  • Flour for dredging

Pistachio Skordalia

  • 150 g Aegina pistachios
  • 200 g olive oil
  • 50 g lemon juice
  • 200 g bread, soaked and well squeezed
  • 1–2 garlic cloves
  • Salt

Preparation
1. Desalting the cod
Rinse the cod thoroughly under running water to remove the salt covering the fish. Place it in a large stainless-steel bowl filled with cold water, skin side up. Leave it to soak for at least 12 hours, changing the water 3-4 times during this time.

2. Beer batter
Place all the ingredients in a bowl and mix lightly until combined. The beer should be very cold, and the batter should not be too thick but rather slightly fluid.

3. Pistachio skordalia
Lightly toast the pistachios. Then place all the ingredients in a powerful food processor and blend until smooth. Gradually add the olive oil in a thin stream until a creamy texture forms.

4. Frying

Pat the cod fillets dry with paper towels. Lightly dredge them in flour, shaking off any excess.

Meanwhile, heat oil in a deep pot to 170–175°C (338–347°F). Dip each cod fillet into the batter and allow the excess to drip off. Carefully lower the fillets into the hot oil, holding them by the edge for 2–3 seconds before releasing them so they do not sink and stick to the bottom.

Fry for about 4 minutes, until golden. Remove from the oil and place on paper towels to drain.

Serve the cod with the pistachio skordalia and accompany with roasted or boiled beets.

 

Wine Pairing

Cod in beer batter with Aegina pistachio skordalia is a dish with strong flavor contrasts: the saltiness of the cured cod, the crisp texture of frying, the richness of the batter and olive oil, and the intense aromas of garlic and lemon. To balance these elements, wines with freshness and high acidity are ideal.

An excellent choice is Assyrtiko from PDO Santorini (ΠΟΠ Σαντορίνη), but also expressions of the variety from PGI Sterea Ellada (ΠΓΕ Στερεά Ελλάδα) or PGI Macedonia (ΠΓΕ Μακεδονία), where the vibrant acidity and citrus notes highlight the flavor of the fish and refresh the palate after the fried texture.

Another excellent pairing is Robola from PDO Robola of Κefalonia (ΠΟΠ Ρομπόλα Κεφαλληνίας), whose crisp acidity and subtle minerality complement the dish’s fried character beautifully.

A distinctly Greek option is Retsina from PGI Retsina of Markopoulo (Attiki) –ΠΓΕ Ρετσίνα Μαρκόπουλου (Αττικής) or PGI Retsina of Mesogia – ΠΓΕ Ρετσίνα Μεσογείων (Αττικής), where the resinous aromas and lively freshness harmonize with the garlic and lemon intensity of the skordalia.

For those who prefer rosé, a fresh PGI Korinthia (ΠΓΕ Κορινθία) rosé from Agiorgitiko, with bright fruit and lively acidity, accompanies the fried element gracefully without overwhelming the dish. Finally, a more adventurous yet very interesting option is a light red Limniona, such as those from PGI Karditsa (ΠΓΕ Καρδίτσα), served slightly chilled; its soft tannins and red-fruit character pair surprisingly well with the skordalia and the sweetness of the beetroots.