With a light, crisp batter and an easy, whisk-together aioli for dipping, this fish is guaranteed to be some of the best you’ve ever tasted. My favorite beverage to accompany this special treat is–surprise!–bubbly champagne.
SERVES 4
FOR THE GARLIC AIOLI:
¾ CUP MAYONNAISE
3 CLOVES GARLIC, FINELY MINCED
3 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE (FROM 1 LARGE LEMON)
1½ TABLESPOONS CHOPPED FRESH PARSLEY
FOR THE BATTER:
2 CUPS ALL-PURPOSE FLOUR
1 TABLESPOON SMOKED PAPRIKA
2 TABLESPOONS GARLIC POWDER
½ TEASPOON CAYENNE
1 EGG
ONE 12-OUNCE BOTTLE BEER
2 POUNDS COD, CUT INTO 4-OUNCE FILLETS
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
VEGETABLE OIL FOR FRYING
TO SERVE:
LEMON WEDGES AND/OR MALT VINEGAR
To make the garlic aioli, whisk all the ingredients together in a bowl. Cover and refrigerate for at least 30 minutes before serving.
To make the beer-battered fish, whisk together all the ingredients for the batter in a large bowl. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Pat the fish dry with a paper towel. Season both sides to taste with salt and pepper.
In a wok, heat several inches of oil to 365 degrees F, measuring with a deep-fry thermometer.
Dip a fillet into the batter, then carefully slide it into the hot oil. Repeat with a few more fillets, but do not overcrowd the oil. (The temperature of the oil will dip down a little, to about 350 degrees F at this point.) Fry the first batch until it turns golden brown, about 5 minutes. Drain the pieces and set aside. Repeat with the remaining fillets.
Serve with lemon, malt vinegar, and the garlic aioli.