Cod Goujonettes With Salt And Malt Vinegar Aioli Recipes

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MALT VINEGAR-TARRAGON AIOLI (BOBBY FLAY)



Malt Vinegar-Tarragon Aioli (Bobby Flay) image

Make and share this Malt Vinegar-Tarragon Aioli (Bobby Flay) recipe from Food.com.

Provided by Chocolatl

Categories     Sauces

Time 35m

Yield 2/3 cup

Number Of Ingredients 6

1/2 cup mayonnaise
1 1/2 tablespoons malt vinegar
2 garlic cloves, crushed (or minced)
2 tablespoons fresh tarragon, finely chopped
salt
pepper

Steps:

  • Whisk all ingredients together.
  • Cover and chill for at least 30 minutes.
  • May be made up to 8 hours in advance.

Nutrition Facts : Calories 750.3, Fat 60, SaturatedFat 8.9, Cholesterol 45.8, Sodium 1265.3, Carbohydrate 52.6, Fiber 1.2, Sugar 11.5, Protein 5.4

FISH AND CHIPS WITH MALT VINEGAR MAYONNAISE



Fish and Chips with Malt Vinegar Mayonnaise image

Provided by Adam Evans

Categories     Fry     Kid-Friendly     Dinner     Lunch     Cod     Deep-Fry     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 23

Malt vinegar mayonnaise:
1 large egg yolk
2 tablespoons malt vinegar, divided
1 cup vegetable oil
Kosher salt, freshly ground pepper
Fish and assembly:
Vegetable oil (for frying; about 4 cups)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
12 ounces (or more) chilled light lager
1 cup chilled club soda
1 tablespoon malt vinegar
1 cup corn flour or all-purpose flour
1 1/2 pounds cod, haddock or pollack, cut into long, 1 1/2"-wide strips
French fries (for serving)
Old Bay seasoning, flaky sea salt (such as Maldon), and chopped fresh dill
Lemon wedges (for serving)
Ingredient info: Corn flour, which is more finely ground than cornmeal, is available at Latin markets, natural foods stores, and bobsredmill.com.
Special Equipment
A deep-fry thermometer

Steps:

  • For malt vinegar mayonnaise:
  • Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.
  • DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
  • For fish and assembly:
  • Fit a large pot with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 375°F.
  • Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).
  • Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375°F between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined baking sheet.
  • Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.

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