Fried Cod with Skordalia Sauce

Rice bran oil
for frying
3 cups tempura mix
OR 1.5 C AP flour + 1.5 C corn starch
1 can soda water
2 lbs cod fillets
cut into 2 inch pieces
1 lb russet potatoes
about 2 medium
1 cup extra-virgin olive oil
3/4 cup blanched almonds
OR walnuts coarsely chopped
3/4 cup water
5 cloves garlic
coarsely chopped
2 each lemons
Salt and pepper
For the Cod
Pour rice bran oil into the fryer and heat up to 350 F.
In a medium bowl, make batter by mixing dry ingredients and chilled soda water. The texture of the batter should resemble a pancake batter. Keep batter chilled over ice or keep refrigerated until ready to use.
Once your oil is hot, dip a piece of cod into the batter and gently lower it into the hot oil. Fry until golden brown, remove from oil, drain over cooling rack and sprinkle lightly with some salt.
For the Skordalia
Peel and cut potatoes in big pieces and place in a medium saucepan. Cover the potatoes with cold water and bring to a boil over med high heat.
Cook the potatoes until they are tender when pierced with a knife, about 20 minutes and drain. The boiling time depends on how large the pieces of potatoes are. While the potatoes are hot and steamy, place in large bowl and mash with a fork/pastry cutter/potato masher/whisk and set aside.
In a food processor, combine the olive oil, almonds, water, garlic and lemon juice and puree until very smooth. Stir the almond mixture into the potatoes and whisk until smooth.
To Serve
Season the skordalia with salt/pepper, garnish with parsley and serve warm or at room temperature.
Optional: For nut allergy, sub almonds with ½ cup breadcrumbs or use walnuts instead. Keep in mind that if using bread crumbs, it will contain gluten