Crusty cod fish

The traditional dish on 25 of March is "mpakaliaros skordalia", which is actually fried cod fish accompanied by skordalia that is a potato-gralic puree.
Tasty and changes from usual, so here's a new idea for cooking :)
Normally, it is used salted dried cod fish, but it takes sometime to prepare it, so I use here a fresh one, to stick to our moto "simple...but delicious!"


Ingredients
4x200gr of cod fish
1 cup of beer
1 cup of flour + some extra
1 spoonfuls of corn flour
some salt
frying oil

Procedure
Mix well the beer, the flours and the salt.








Cut the fish in pieces like in the photo and pat the pieces in the flour.

Warm in a deep frying pan the oil and when it is ready put each piece in the batter all over and fry them from all sides to get a nice crust. Take them out to dry in a kitchen paper.
Serve with "skordalia", the potato-garlic puree.