Ingredients

For the cod

  • 1 ½ kilos salted codfish, bones removed but skin on
  • Homemade Frying Batter
  • 200 g all-purpose flour, for dredging fish
  • salt
  • pepper
  • vegetable oil, for frying

For the potato and garlic mash

  • 3-4 potatoes, peeled and cut into pieces (750 g)
  • 1 teaspoon of coarse salt
  • 3 cloves of garlic
  • 175 ml olive oil
  • 50 ml white wine vinegar
  • salt
  • pepper
  • 1 fresh onion, finely sliced, for serving
  • 3-4 stems of parsley, finely chopped, for serving

Method

For the cod

  1. Desalt the codfish.
  2. Prepare the frying batter.
  3. Lay the desalted codfish on a working surface and pat dry with paper towels.
  4. Cut it in to bite sized pieces, keeping them as similar in size as possible so they can all cook at the same time.
  5. Spread the 200 g of flour in a container. Add some salt and pepper and mix.
  6. Dredge the pieces of fish in the flour mixture, until completely coated.
  7. Shake off any excess flour.
  8. Add a generous amount of vegetable oil to a pan and heat to 180*C (350* F).
  9. Dip the pieces of fish in to the frying batter to coat completely.
  10. Let excess batter drip off.
  11. Carefully add the fish to the hot oil. Dip half of the piece in to the oil, gently move it around a little and when it puffs up a little you can release the other half in to the pan.
  12. Remove any bits of batter so that they don’t burn.
  13. Fry until they are golden on the first side. Turn them over and fry until they are crunchy and golden on the other side also.
  14. When ready, remove from pan and place on paper towels so they can drain from any excess oil.

For the potato and garlic mash

  1. Place a pot filled with water over high heat.
  2. Add 1 teaspoon of coarse salt and bring to a boil.
  3. Chop the potatoes into small pieces and add them to the pot of boiling water.
  4. Boil for 15-30 minutes, until they soften. (The boiling time depends on how large the size of the pieces of potato are.)
  5. In a food processor, add the olive oil, garlic, white wine vinegar, salt and pepper.
  6. Beat until the garlic completely breaks down.
  7. When your potatoes are ready, and you can easily pierce them with a knife, drain and set aside for 5 minutes, to allow all of the steam to evaporate.
  8. After 5 minutes, immediately transfer to a bowl and mash them with a potato masher.
  9. Add the garlic-oil and stir to incorporate.
  10. Season to taste.
  11. Keep in mind that the more time goes by, the garlic smell becomes stronger and also, the puree becomes thicker and stiffer.
  12. Sprinkle with some chopped fresh onions, chopped parsley and olive oil.