Prosecco-Battered Cod with Mint Aioli

1. 1

   Lightly season the cod with salt; cover and refrigerate for 1 hour.

2. 2

   Meanwhile, in a food processor, combine the garlic and mint and process until finely chopped.

3. 3

   Add the mayonnaise and pulse to blend.

4. 4

   Scrape the mint aioli into a bowl and season with salt and pepper.

5. 5

   In a large saucepan, heat 2 inches of oil to 325.

6. 6

   Set a wire rack over a baking sheet.

7. 7

   In a large bowl, whisk the 1 1/2 cups of flour with the Prosecco.

8. 8

   Spread a handful of flour in a shallow bowl.

9. 9

   Dredge each fillet in the flour, then dip into the batter to coat; let any excess drip back into the bowl.

10. 10

    Working in 2 batches, carefully add the cod to the hot oil and fry, turning once, until browned and crisp, about 3 minutes.

11. 11

    With a slotted spoon, transfer the cod to the rack to drain for 1 minute.

12. 12

    Serve at once with the mint aioli and lemon wedges.

* Per serving · 4 servings · Values may vary.

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