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Beer Battered Cod Sandwich with Lemon Aioli

1 1/2 pounds cod, cut into lengthwise 3 inch strips

1 12 ounce lager

1 cup flour

3/4 cup cornstarch

1 egg, beaten

1 teaspoon salt

3/4 cup mayonnaise

1/2 teaspoon black pepper

1 tablespoon lemon zest

2 tablespoom lemon juice

1 1/2 teaspoon Dijon mustard

1 garlic clove, grated

4 brioche sandwich buns

Oil for frying


In a small bowl whisk together zest, lemon juice, mayo, Dijon mustard, and garlic. Cover and refrigerate. In a large bowl mix together flour, cornstarch and salt. Whisk in egg and lager. Don’t over mix, batter should be a little lumpy. In a large cast iron pan heat 2 inches of oil to 375 degrees. Dip cod in batter letting excess batter dip back in bowl. Using thongs slowly lower cod into oil. Hold for a few seconds so it doesn’t stick to the bottom of the pan. Cook both sides until golden brown. Serve on brioche with lemon aioli.


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