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Crispy Fish with Garlic Aioli | Pavías de Bacalao

4 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	683 kcal	Sugar	3 g
Carbs	46 g	Cholesterol	109 mg
Protein	34 g	Sodium	728 mg
Fat	40 g	Fiber	3 g
Sugar	3 g
Cholesterol	109 mg
Sodium	728 mg
Fiber	3 g

Prep Time: 15 min Cook Time: 10 min Total Time: 25 min

https://spainonafork.com/crispy-fish-with-garlic-aioli-pavias-de-bacalao-recipe/

Add 1 cup (120 grams) flour into a large bowl, along with 1 tsp (4 grams) baking powder and 1/4 tsp (1.5 grams) sea salt, whisk together, then make a well in the middle, crack in the egg and pour in the beer, whisk together until you get a creamy batter with no lumps
Heat a large fry pan with a medium to medium-high heat, add in the sunflower oil
Meanwhile, pat the cod fillets dry with paper towels, then season with sea salt & black pepper and cut each fillet into smaller handheld pieces
Coat the cod fillets in 1/2 cup (60 grams) flour and then in the beer batter, making sure to fully coat them through
Once the oil is nice and hot, about 8 to 10 minutes, add in the coated pieces of cod, making sure to shake off any excess batter and all in a single layer, fry for 2 to 3 minutes per side or until golden fried and the fish is cooked through, then transfer over a wire rack with paper towels underneath
To make the aioli, add in the mayonnaise into a bowl, finely grate in the garlic, finely grate the zest of half a lemon, add 1 tsp (5 ml) lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with sea salt & black pepper and whisk together
Transfer the aioli into a serving dish and the pieces of fried fish, garnish with lemon wedges and fresh parsley, serve at once, enjoy!

Ingredients

1 1/2 cups all purpose flour (180 grams)

1 tsp baking powder (4 grams)

1/4 tsp sea salt (1.5 grams)

1 egg

3/4 cup cold beer (177 ml)

3 cod fillets (7 oz / 200 grams each)

1/2 cup mayonnaise (120 grams)

1 clove garlic

1 lemon

1 tbsp extra virgin olive oil (15 ml)

pinch sea salt

dash black pepper

1 cup sunflower oil (240 ml)

1 lemon

handful fresh parsley

Instructions

Step 1

Step 2

Heat a large fry pan with a medium to medium-high heat, add in the sunflower oil

Step 3

Meanwhile, pat the cod fillets dry with paper towels, then season with sea salt & black pepper and cut each fillet into smaller handheld pieces

Step 4

Coat the cod fillets in 1/2 cup (60 grams) flour and then in the beer batter, making sure to fully coat them through

Step 5

Once the oil is nice and hot, about 8 to 10 minutes, add in the coated pieces of cod, making sure to shake off any excess batter and all in a single layer, fry for 2 to 3 minutes per side or until golden fried and the fish is cooked through, then transfer over a wire rack with paper towels underneath

Step 6

To make the aioli, add in the mayonnaise into a bowl, finely grate in the garlic, finely grate the zest of half a lemon, add 1 tsp (5 ml) lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with sea salt & black pepper and whisk together

Step 7

Transfer the aioli into a serving dish and the pieces of fried fish, garnish with lemon wedges and fresh parsley, serve at once, enjoy!