Battered cod with Jerusalem artichoke chips

Preparation:

Preparation: Cut the cod into cubes and dip it in a batter prepared with beer, flour and water. Season with salt and pepper and fry it in very hot extra-virgin olive oil. Sauté the beets in a pan with the oil, garlic and chilli pepper. Separately, peel the Jerusalem artichokes, cut them into thin slices with a mandolin, flour and fry in extra-virgin oil. Serve the cod on top of the chard with the Jerusalem artichoke chips.