Beer-Battered Fish With Easy Garlic Aioli

Let's Cook

1. Step 1.

   In a medium bowl, whisk together ¾ cup mayonnaise, 3 finely minced garlic cloves, 3 tablespoons freshly squeezed lemon juice, and 1½ tablespoons chopped fresh parsley until smooth. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

2. Step 2.

   In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon smoked paprika, 2 tablespoons garlic powder, and ½ teaspoon cayenne. Add 1 egg and one 12-ounce bottle of beer, and whisk until smooth and lump-free. Cover and refrigerate for at least 30 minutes (and up to 2 hours) to let the batter rest.

3. Step 3.

   While the batter rests, pat 2 pounds cod fillets (cut into 4-ounce pieces) dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

4. Step 4.

   In a wok or deep heavy pot, pour vegetable oil to a depth of several inches. Heat over medium-high heat until a deep-fry thermometer registers 365°F.

5. Step 5.

   Working in batches, dip a seasoned fish fillet into the chilled batter, letting excess drip off, then carefully slide it into the hot oil. Add a few more fillets without overcrowding (the oil temperature will drop to about 350°F). Fry until golden brown, about 5 minutes, turning once halfway if needed. Use a slotted spoon or spider to transfer the fried fish to a paper towel-lined plate to drain. Repeat with remaining fillets, allowing the oil to return to 365°F between batches.

6. Step 6.

   Serve the beer-battered fish immediately with lemon wedges, malt vinegar, and the chilled garlic aioli.