COD GOUJONETTES WITH SALT AND MALT VINEGAR AIOLI

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Cod Goujonettes with Salt and Malt Vinegar Aioli image

Provided by Anne Burrell

Categories     appetizer

Time 35m

Yield 35 bites

Number Of Ingredients 13

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
2 cups mayonnaise
1/2 cup malt vinegar
2 tablespoons parsley, chopped
1 clove garlic, finely minced
1 tablespoon kosher salt

Steps:

  • 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.
  • 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.

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