For skordalia

1. Let the bread soak into a bowl.

2. Cut the garlic in slim slices.

3. Put all the ingredients in a blender and beat for half a minute. Then set aside or put in fridge.

For batter

1. Put the fizzy mineral water, beer, baker's yeast and sugar into a bowl and mix.

2. Add the flour and the corn flour in parts.

3. Add salt, pepper and paprika.

4. Cover the bowl with a plastic wrap and let the batter expand for 90 minutes.

For bakaliaros

1. Put the cod fillet into a bowl with cold water. Place it in the fridge for 24-48 hours, changing the water about 5-6 times, not more.

2. Drain the cod and peel the flesh (if you wish to) as seen on the video. Cut in small pieces and set aside (or in fridge).

3. Put a lot of sunflower oil into a fryer and let it heat.

4. In a baking pan mix some flour, salt, pepper and paprika.

5. Dredge the pieces of fish in the flour mixture. Then dip them into the batter and fry in the hot sunflower oil, for about 5-7 minutes.

6. Watch out! When putting the pieces of fish into the fryer, at first, keep them with tongs on the surface of the oil, for some seconds and then dip them in the oil.

7. When golden, remove and place them on a grid or a paper towel to drain from any excess oil.

8. Serve with some lemon, fennel and raw olive oil.