Cod Goujonettes with Salt and Malt Vinegar Aioli

Name: Cod Goujonettes with Salt and Malt Vinegar Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 cups mayonnaise; 1/2 cup malt vinegar; 2 tablespoons parsley, chopped; 1 clove garlic, finely minced; 1 tablespoon kosher salt

Servings: persons

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

1
Fill the fryer with oil and heat to 375 degrees F. Preheat the oven to 200 degrees F.
2
Cut the cod into 1-by-3-inch strips, using a sharp knife.
3
Combine the flour, seafood seasoning, baking soda and a pinch salt in a medium bowl.
4
Make a well in the center and gently pour in the beer.
5
Mix until just combined.
6
Working in batches, coat the fish generously in the batter.
7
Fry the fish in batches until golden brown and crispy, turning the fish over to make sure they fry evenly, about 5 minutes.
8
Transfer immediately to paper towels to blot the excess oil.
9
Season with salt while the fish are still very hot.
10
Arrange the fish on a baking sheet lined with a cooling rack, and insert a cocktail toothpicks into each piece.
11
Hold in the oven until ready to serve.
12
Serve with a small dollop of the Salt and Malt Vinegar Aioli on top of the fried cod.
13
Whisk together the mayonnaise, vinegar, parsley and garlic in a medium bowl until combined.
14
Stir in the salt, adding more to taste, if needed.
15
Reserve until ready to use.

1044

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Peanut or canola oil, for frying, 4 pounds skinless cod fillets, 2 cups all-purpose flour, 2 teaspoons seafood seasoning, such as Old Bay, and more.

Yes, Cod Goujonettes with Salt and Malt Vinegar Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!