1 kg cod, cut in small portions
250 gr all-purpose flour
250 ml lager
1 tsp Oregano & Thyme Mustard Kalamata Papadimitriou
2 tbsp olive oil
Olive oil for frying
250 strained yogurt
2 tbsp parsley, finely chopped
2 tbsp dill, finely chopped
2 cloves garlic finely chopped
2 tbsp Orange & Lemon Balsamic Cream Kalamata Papadimitriou
freshly ground pepper
Start desalting the cod the day before, by placing it in a large container of cold water and soaking it for at least 9 hours, changing the water several times during soaking.
In a deep bowl, mix the flour with the two spoonfuls of olive oil.
Add the Oregano & Thyme Mustard Kalamata Papadimitriou and the lager; whisk with a balloon whisk until you get a smooth batter.
Heat a large frying pan over high heat and add olive oil.
Fry the cod always over high heat, then place on paper towels that will catch the excess oil.
For the yogurt dip:
In a bowl whisk together the yogurt with the Orange & Lemon Balsamic Cream Kalamata Papadimitriou.
Add the finely chopped garlic, parsley and dill and mix thoroughly.
Finally, season with salt and freshly ground pepper to taste.
Serve the fried cod together with the yogurt dip.