Battered cod with garlic sauce

With EVO Oil, Seafood, Vegetables,

Battered cod with garlic sauce

Serves5 servings
Cooks In10' preparation | 10' deep frying


  • 2.2 lb salt cod, desalted
  • 1 ½ cup sparkling water or beer
  • Sifted flour, as necessary (about 1 ½ cups)
  • Salt (careful because cod is salty)
  • Freshly ground pepper
  • Extra virgin olive oil for frying
  • 6 potatoes
  • 6 cloves of garlic
  • Juice of ½ lemon
  • 3 tbsp. red wine vinegar
  • 1 tsp. salt
  • 2 cups simple olive oil or canola oil
  • 1 egg, organic (optional)


  1. Prepare the batter in a bowl – mix the sparkling water or beer with the salt and pepper.
  2. Add the flour little by little, and combine until gooey.
  3. Chill for 30 minutes.
  4. Mix thoroughly and dip the cod pieces into the batter one by one.
  5. Strain for a bit and then fry in hot olive oil until crispy and golden all over.


  1. Peel and quarter the potatoes.
  2. Boil in water for 20-25 minutes, until tender.
  3. Transfer to a food processor and blend with the salt and garlic.
  4. Add the vinegar and lemon, and slowly drizzle the olive oil.
  5. Finish with the egg, while the sauce is still hot.
  6. Cover with plastic wrap while still warm to prevent a membrane from forming.
  7. Store in the refrigerator.


  • Choose salt cod in white fillets with thick flesh and clean salt grains – this means the cod is not dry or very old.
  • Remove the tail and fins with a kitchen knife.
  • Rinse thoroughly to remove the salt and cut into pieces.
  • Transfer to a glass container, cover with water and soak.
  • Choose thick cod fillets because they are easier to desalt and more tender.
  • Desalting: place the fish in a bowl of water. Change water every 3-4 hours. The desalting process should last 12-24 hours. The more frequently we change the water, the faster the process.
  • Once desalted, remove skin, pat dry with kitchen paper and remove any bones.
  • For a crispy tempura make sure the batter is loose and fine.
  • Do not serve with lemon, this makes the tempura soggy.