I’ve had an insane hankering for fried fish lately, and with fresh cod fillets being on sale at my local grocery store, I decided it was time to satiate that yearning.
Now, I’ve made Fried Catfish before, but this is a different
(dare I say, more mainstream?) version of fried fish. Cod is an excellent fish
for batter-frying, but any other meaty whitefish will do. As far as the type of
beer to be used in this recipe is concerned, I would go for something with a
lighter, more crisp flavor.
Also, now that summer is approaching, it’s time to revive
one of my all-time favorite veggies: the red pepper! (Technically, a pepper is
a fruit, but I’m not in the mood for a botany discussion.) Anyway, an aioli is
one of the best ways to showcase the pepper’s spectacular flavor. Now, if you’re
unfamiliar with aioli, I promise you, it’s not as pretentious as it may sound. The
traditional aioli hails from the Provencal region of France and is made with garlic,
olive oil, lemon juice, and egg yolks. So essentially, it’s a glorified
mayonnaise.
There have been many modern updates to this dish, such as
the recipe I’ve concocted. I adore aioli with fish, as I think it has the
perfect balance of richness and acidity to pair well with seafood. If you’re
afraid that this will taste too mayonnaise-y, fear not. The fresh vibrance of
the red pepper and the tanginess of the Dijon
mustard help to cut the richness and brighten the flavor.
The fish can be served alongside fries (as pictured below)
with the aioli as a dipping sauce, or it can be served with a fresh summer
salad. The aioli would make a fantastic salad dressing!
Red Pepper Aioli
½ cup red bell pepper strips
3 tsp. + 2 tbs. olive oil
1/3 cup mayonnaise
2 tbs. Dijon
mustard
1 tsp. garlic powder
Salt & pepper
Preheat oven to 400 degrees. Toss pepper strips in 3 tsp. olive oil
and a dash of salt and pepper. Place on a baking sheet and roast for 10 minutes
or until soft and tender. Remove from the oven and cool pepper strips on a
plate lined with a paper towels. Pat dry and reserve.
In a blender or food processor, add the peppers along with
the remaining ingredients and blend until smooth and creamy. Place aioli in an
air-tight container and refrigerate until ready for use.
(In a Mason jar: Southern style)
Beer-Battered Cod
Cod fillets
Salt & pepper
Canola oil
12 oz. bottle of beer
2 cups flour
Season the fish generously with salt and pepper. In a large
bowl, combine beer and 1 ½ cups of flour. Pour the remaining flour in a
separate bowl, and dredge the fish in it. Then coat the fish in batter, and
dredge through the flour once more.
Heat the canola oil in a heavy-bottomed frying pan until it
reaches a medium-high heat. If you have a kitchen thermometer, you want the oil
to be near 375 degrees. Gently place the fish in the pan. If you are cooking
several pieces of fish, I don't recommend cooking more than two or three pieces at once, as the
overcrowding will affect the temperature of the oil.
Cook the fish for 5-10 minutes or until it has reached a rich
golden brown color. You will want to turn each piece two or three times to
ensure even cooking. Place the fish on a plate with paper towels to absorb the
excess grease. Allow to cool for five minutes before eating.
(Yes, I used frozen fries. Don't judge me! Everything else is from scratch!)
Enjoy!
