Fish Fillet in Grana Padano Beer Batter with Oven‑Roasted Potatoes and Avocado Dip

Ingredients

• 100 g grated Grana Padano cheese
• 1 sprig rosemary
• 600 g waxy potatoes
• 2 tbsp olive oil
• Salt
• 2 Eggs
• 180 g spelt flour (type 630)
• 200 ml alcohol‑free beer
• Pepper
• 600 g cod fillet
• 2 tbsp lemon juice
• 4 tbsp rapeseed oil
• 1 Avocado
• 1 Garlic clove
• 150 g Yogurt (3.5% fat)
• a pinch cayenne pepper

Instructions

1. 1.

   Grate the Grana Padano. Wash, dry and finely chop the rosemary. Peel, wash and cut the potatoes into wedges. Toss half of the grated cheese with olive oil, salt and rosemary; spread on a parchment‑lined baking sheet and roast in a preheated oven at 200 °C (fan 180 °C) for about 25–30 minutes, turning occasionally.

2. 2.

   Separate the eggs. Whisk the flour with beer, yolk and remaining Grana Padano into a smooth batter using a whisk; let rest for 15 minutes. Beat the egg whites to stiff peaks and fold gently into the batter, seasoning with salt and pepper.

3. 3.

   Rinse and pat dry the cod fillets, cut into portions, season with salt, pepper and one tablespoon of lemon juice, then dredge in the remaining flour. Dip each piece in the batter. Heat rapeseed oil in a pan and fry the fish at medium heat for 7–8 minutes on each side until golden‑brown; drain on paper towels.

4. 4.

   Meanwhile halve the avocado, remove the pit and scoop out the flesh. Peel and finely chop the garlic. Blend the avocado, garlic, yogurt and remaining lemon juice with an immersion blender until smooth; season with salt, pepper and cayenne pepper. Plate the roasted potatoes, fish fillets and avocado dip together and serve.