Garlic cod street version
- 25'
- Easy
- 8
- Execution
Ingredients
For the porridge
- 330 ml beer, blonde
- 200 g. flour
- 1 tsp baking powder
- 1 pinch of salt
For the cod
- 1 kilo of cod, fillet
- 100 g. flour, for the breading
- 400 ml seed oil, for frying
For serving
- 280 g Lebanese Pita Bread, small
- 1 cucumber
- 1 tomato
- 1 onion
- garlic sauce
- sweet potatoes, roasted
- parsley
- lemon
PRODUCT USED
Execution
In a bowl, add the beer, flour, baking powder, sugar, salt and mix with a hand whisk until the flour is completely dissolved. Set aside.
Spread the cod on your work surface and cut it in half crosswise.
In a baking pan, add the flour and add the cod fillets. Make sure that the flour covers the entire surface of the pan.
Pass each fillet through a skewer and place them in the bowl with the batter. Using a spoon, make sure to coat the entire fillet.
Place a wok with seed oil over medium-high heat. We want our oil to reach 180°C.
Add them to the hot oil and fry for 3-4 minutes to cook them until they are cooked through and crispy on the outside.
Remove on absorbent paper.
For serving
Place the Lebanese Pita Breads in a muffin tin.
Bake for 10 minutes.
Serve the cod and garlic with the peeled cucumber, diced tomato, chopped onion, sweet potatoes, parsley, lemon and Pita Breads.
Alternatively, you can fill the Pita Bread with the ingredients and serve.