🍽️ Crispy Cod in Beer-Grana Padano Crust with Oven Potatoes and Avocado Cream

Name: Crispy Cod in Beer-Grana Padano Crust with Oven Potatoes and Avocado Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g Grana Padano D.O.P. (grated); 1 sprig rosemary; 600 g waxy potatoes; 2 tbsp olive oil; salt; 2 eggs; 180 g spelt flour (Type 630); 200 ml non-alcoholic beer; pepper; 600 g cod fillet; 2 tbsp lemon juice; 4 tbsp rapeseed oil; 1 avocado; 1 clove garlic; 150 g yogurt (3.5% fat); 1 pinch cayenne pepper

650 kcal · 30 min · 4 servings

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Ingredients

100 g Grana Padano D.O.P. (grated)
1 sprig rosemary
600 g waxy potatoes
2 tbsp olive oil
salt
2 eggs
180 g spelt flour (Type 630)
200 ml non-alcoholic beer
pepper
600 g cod fillet
2 tbsp lemon juice
4 tbsp rapeseed oil
1 avocado
1 clove garlic
150 g yogurt (3.5% fat)
1 pinch cayenne pepper

Instructions

1. Grate the Grana Padano finely. Wash the rosemary and shake it dry. Chop the rosemary needles finely. Peel the potatoes and cut them into wedges. Mix the potatoes with half of the grated cheese and some olive oil. Season with salt and the chopped rosemary needles. Line a baking tray with baking paper. Distribute the potatoes on it. Preheat the oven to 200 degrees (convection 180 degrees or gas level 3). Bake the potatoes for 25 to 30 minutes. Turn the potatoes once in the middle.
2. Separate the eggs. Take the yolks and whites separately. Whisk the flour with the beer, the yolks, and the remaining Grana Padano. Use a whisk until the batter is smooth. Let the batter rest for 15 minutes. Beat the egg whites until stiff. Gently fold the egg whites into the batter. Season the batter with salt and pepper.
3. Rinse the cod fillets. Pat them dry with kitchen paper. Cut the fish into portion pieces. Season the fish pieces with salt, pepper, and one tablespoon of lemon juice. Coat the fish pieces in the remaining flour. Dip the fish pieces into the beer batter. Heat rapeseed oil in a pan. Fry the fish pieces golden brown on all sides over medium heat. This takes about 7 to 8 minutes. Place the finished fish on kitchen paper to drain the oil.
4. Halve the avocado and remove the pit. Take the flesh out of the shell. Peel the garlic and chop it finely. Puree the avocado flesh, the garlic, the yogurt, and the remaining lemon juice finely. Use a hand blender. Season the dip cream with salt, pepper, and cayenne pepper. Plate the oven potatoes, the fish, and the avocado dip. Serve the dish.

Nutrition per serving

kcal: 650
Protein: 27 g · Fett/Fat: 32 g · Carbs: 61 g