Beer-Battered FISH WITH EASY Garlic Aioli
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
Light and crispy beer-battered cod served with a quick garlic aioli. Perfect for a special dinner, best enjoyed with champagne.
Ingredients
- 177 ml mayonnaise
- 3 clove garlic finely minced
- 44.4 ml freshly squeezed lemon juice
- 22.2 ml chopped fresh parsley chopped
- 473 ml all-purpose flour
- 14.8 ml smoked paprika
- 29.6 ml garlic powder
- 2.46 ml cayenne
- 1 egg
- 1 beer
- 907 g cod cut into 4-ounce fillets
- kosher salt
- freshly ground black pepper
- vegetable oil for frying
- lemon wedges
- malt vinegar
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 277 mg
- Iron: 6.97 mg
- Magnesium: 148 mg
- Phosphorus: 888 mg
- Potassium: 1911 mg
- Zinc: 3.43 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml mayonnaise
- 44.4 ml freshly squeezed lemon juice
- 473 ml all-purpose flour
- 14.8 ml smoked paprika
- 29.6 ml garlic powder
- 2.46 ml cayenne
- 1 egg
- 1 beer
- kosher salt
- freshly ground black pepper
- lemon wedges
- malt vinegar
Prepare
- 3 clove garlic, finely minced
- Chop 22.2 ml chopped fresh parsley
- 907 g cod, cut into 4-ounce fillets
- vegetable oil, for frying
Let's Cook
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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.
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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.
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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.
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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.
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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.
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Step 6.
Serve the beer-battered fish immediately with lemon wedges, malt vinegar, and the chilled garlic aioli.