Cod Goujonettes with Salt and Malt Vinegar Aioli
- Level: Easy
- Yield: 35 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 405
- Total Fat
- 34
- Saturated Fat
- 4
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 14
- Cholesterol
- 37
- Sodium
- 352
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
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
Directions
- 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.