Sunday, February 1, 2015

Pan Fried Cod with Aïoli

(4 servings)


Pan fried fish is always pretty easy to prepare and I make it frequently. This week I made some aïoli to go with it. This intensely flavored garlic mayonnaise was delicious with the cod. I made a small amount; about 1 tablespoon per serving. If you end up with a bit more or have any leftover, it should keep refrigerated up to about two weeks. Try adding a spoon or two aïoli to potato salad or mix some into a ranch type salad dressing or use it in place of regular mayo in a sandwich.

aïoli
1 *egg yolk, at room temperature
1/4 tsp prepared mustard
1/4 tsp salt
1/4 cup pure or extra light olive oil
1-2 cloves garlic, to taste
2 tsp freshly squeezed lemon juice
a few grinds pepper, (optional)

You can prepare the aïoli a day or more ahead of time, if you like.

Place the egg yolk into a small bowl which should also be at room temperature. This is important because the aïoli might not emulsify if the temperatures of your ingredients/tools differ. * If you can't get fresh eggs from a reliable source, then look for "pasteurized" eggs.

Using an egg beater, beat the yolk until it begins to thicken and lighten in color; about 2 minutes. Add the mustard and salt and beat for another minute.


Very slowly beat in the oil, a drop at a time at the beginning. If it looks like the oil is emulsifying with the yolk, then you can increase the the amount of oil to a tiny drizzle. Continue beating until all of the oil has been used up. The aïoli at this point should be quite thick; like mayonnaise in a jar.

Beat in the garlic and lemon juice. Add the pepper, if using. Refrigerate until you are ready to use it.

If your aïoli curdles or fails to emulsify, don't throw it out. You can rescue it if you have another (room temperature) egg yolk handy. Start again with a fresh bowl and clean beaters. Some people add a teaspoon of (room temperature) water to the egg yolk (I don't, but that might be worth trying). Beat the egg yolk (and water, if using) until it begins to thicken and lighten in color. Slowly beat in a few drops of oil. When the oil and egg yolk have emulsified, then beat in a teaspoon at a time of the curdled or separated mixture until you have used it all up. Beat in up to an additional 1/3 cup olive oil if you like, just add it very slowly.

cod
1/4 cup all purpose flour
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp lemon pepper
a pinch or 2 cayenne
1 1/2 lbs cod fillets, cut into 6oz portions
1 tbsp olive oil

Combine the flour, smoked paprika, salt, lemon pepper and cayenne. Sprinkle the mixture evenly over a small plate.

Lightly dredge the cod with the flour mixture and tap off the excess.


Heat the olive oil in a non stick skillet over medium heat. Fry the cod for about 3-5 minutes on each side. You might have to lower the heat a touch if your cod fillets are thick, so they can cook through and not burn. Mine were about 3/4 inch thick and took about 7 minutes total time to cook through. They are done when the cod flakes easily.

Serve immediately with a spoon of aïoli for each portion.

1 comment:

Delectably Green said...

I've never made aioli but always wanted to - thanks for a great recipe - it sounds great with the fish - although I love your idea of it with a potato salad - maybe even a baked potato!
Mary

Post a Comment