Crispy Beer-Battered Cod with Smoked Paprika Aioli

Golden beer-battered cod fillets with a smoky paprika aioli, a modern twist on classic British fish and chips.

Cuisine: British

Category: Seafood

Prep: 20 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 4 (6 oz each) Cod fillets
• 1 cup All-purpose flour
• 1 tsp Baking powder
• 1 cup Lager beer
• 1/4 cup Yogurt
• 1 tsp Smoked paprika
• 1 clove Garlic
• 1/2 Lemon
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 cups Vegetable oil

Instructions

1. Step 1: In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper. Gradually add 1 cup lager beer while whisking until smooth.
2. Step 2: Pat 4 cod fillets dry with paper towels. Dip each in the batter, coating completely.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet to 375°F (use a thermometer).
4. Step 4: Fry battered cod for 3-4 minutes per side until golden and crisp, turning once. Drain on paper towels.
5. Step 5: While cod fries, whisk 1/4 cup yogurt, 1 tsp smoked paprika, 1 minced garlic clove, 1/2 tsp lemon juice, and a pinch of salt to make aioli.
6. Step 6: Serve hot cod with aioli drizzled on top and lemon wedges on the side.