Crispy Cod With Skordalia And Sweet Sour Beets

Name: Crispy Cod With Skordalia And Sweet Sour Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces salt cod; 3 tablespoons sugar; 1.25 cups distilled white vinegar; 3 large red beets; 5 tablespoons evoo, more for frying and drizling; salt and pepper; 6 cups whole milk; 3 medium yukon gold potatoes, peeled; 6 garlic cloves peeled; 1 small shallot; .5 cup flour; .5 cup cornstarch; 4 tablespooons thick yogurt such as fage; 2 tablespooons parsely or fennel tops

Servings: persons

12 ounces salt cod
3 tablespoons sugar
1.25 cups distilled white vinegar
3 large red beets
5 tablespoons evoo, more for frying and drizling
salt and pepper
6 cups whole milk
3 medium yukon gold potatoes, peeled
6 garlic cloves peeled
1 small shallot
.5 cup flour
.5 cup cornstarch
4 tablespooons thick yogurt such as fage
2 tablespooons parsely or fennel tops

1
["1. day before serving, put salt cod in a bowl and cover with cold water. refrigerate overnight, changing water four to five times before using.", "2. the day of serving, preheat oven to 350. In an ovenproof pot, combine sugar, 1 cup vinegar and 1 cup water; bring to a boil on stovetop. Add beets, tightly cover pot with lid or foil, and bake until very tender when pierced wtih a knife, at least 45 minutes. Let beets cool in liquid, then peel, slice thickly and toss with 2 tablespoons oilve oil. Season with salt and pepper and reserve.", "3. Remove cod from water and rinse. Cut into 1"" pieces. transfer pieces to bowl, add milk and soak 30 minutes or more.", "4. Boil potatoes until soft. Immediatley mash potatoes or put through a ricer and transfer to bowl. In a food processor, combine remaining .25 cup vinegar, garlic and shallot & puree mixture. Mix vinegar mixture into potatoes, stream in 3 tablespoons evoo, mixing until emulsified. Add more oil to make a smooth soft puree. Season with salt and pepper. Keep hot.", "5. Just before serving, heat 1"" oovo in pan.Dredge fish in flour/cornstarch mix. Shake off excess. Fry til golden brown on both sides. Remove, drain and season with salt & pepper.", "Divide skordalia amoung plates. Add fish on top. Place beets on side and top with 1 tablespoon yogurt. Garnish with fresh herbs and a drizzle of ovoo"]

725

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces salt cod, 3 tablespoons sugar, 1.25 cups distilled white vinegar, 3 large red beets, and more.

Yes, Crispy Cod With Skordalia And Sweet Sour Beets falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!