Crispy Cod with Avocado Skordalia
Golden, crispy fried cod fillets coated in a fragrant crust, served with a smooth and velvety avocado skordalia flavored with lemon, lime, tahini, and garlic.
Golden, crispy fried cod fillets coated in a fragrant crust, served with a smooth and velvety avocado skordalia flavored with lemon, lime, tahini, and garlic.
Info
Prep Time:
10mCook Time:
10mDifficulty Level:
Ingredients
For the cod- 5 pollock cod fillets
- 150 g all-purpose flour
- 150 g fine semolina
- 1 tsp dried dill
- 2–3 pinches dried garlic
- 1/4 tsp sweet paprika
- A pinch of salt
- Olive oil, for frying
- 2 ripe, soft avocados
- 2 garlic cloves
- Juice of 1/2 lemon
- Juice of 1 juicy lime
- 2 tbsp smooth almond butter or runny tahini
- A few drops of mild olive oil
- Sea salt flakes, to taste
- A pinch of cayenne pepper
Directions
Pat the cod fillets completely dry to remove all moisture, then cut them into portions.
In a wide bowl, mix together the flour, semolina, dried dill, dried garlic, paprika, and salt.
Coat each piece of fish thoroughly in the mixture.
Heat a little olive oil in a frying pan over medium-high heat.
Fry the fillets in batches until the crust turns lightly golden, about 2 minutes per side.
Transfer to paper towels to drain excess oil.
Carefully peel the avocados, scooping out all the green flesh close to the skin with a spoon.
Place the flesh in a blender and immediately add the lemon and lime juice.
Add the garlic, olive oil, tahini (or almond butter), a little sea salt, and a pinch of cayenne pepper.
Blend until completely smooth and creamy, forming a vibrant green skordalia. If the mixture is too thick, thin it with a few drops of water until desired consistency is reached.
Serve with the prepared cod.
Recipe Tips
If you have leftover avocado skordalia, store it in an airtight jar in the refrigerator for 1–2 days. To preserve its bright green color, drizzle a thin layer of olive oil over the surface before sealing.