Cod Goujonettes with Salt and Malt Vinegar Aioli

Total Time:
35 min
20 min
15 min

35 bites

  • Peanut or canola oil, for frying
  • 4 pounds skinless cod fillets
  • 2 cups all-purpose flour
  • 2 teaspoons seafood seasoning, such as Old Bay
  • 1 teaspoon baking soda
  • Kosher salt
  • 1 bottle lager, cold, such as Harp
  • Salt and Malt Vinegar Aioli, for serving, recipe follows
  • Salt and Malt Vinegar Aioli:
  • 2 cups mayonnaise
  • 1/2 cup malt vinegar
  • 2 tablespoons parsley, chopped
  • 1 clove garlic, finely minced
  • 1 tablespoon kosher salt
  • Fill the fryer with oil and heat to 375 degrees F. Preheat the oven to 200 degrees F.

  • Cut the cod into 1-by-3-inch strips, using a sharp knife.

  • Combine the flour, seafood seasoning, baking soda and a pinch salt in a medium bowl. Make a well in the center and gently pour in the beer. Mix until just combined. Working in batches, coat the fish generously in the batter.

  • Fry the fish in batches until golden brown and crispy, turning the fish over to make sure they fry evenly, about 5 minutes. Transfer immediately to paper towels to blot the excess oil. Season with salt while the fish are still very hot.

  • Arrange the fish on a baking sheet lined with a cooling rack, and insert a cocktail toothpicks into each piece. Hold in the oven until ready to serve.

  • Serve with a small dollop of the Salt and Malt Vinegar Aioli on top of the fried cod.

Salt and Malt Vinegar Aioli:
  • Whisk together the mayonnaise, vinegar, parsley and garlic in a medium bowl until combined. Stir in the salt, adding more to taste, if needed. Reserve until ready to use. Yield: 2 cups.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Worst Cooks in America