The Ultimate CRISPY Fried Fish | Spanish Calugas de Pescado

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Pat the cod fillets completely dry on paper towels, season both sides with salt and pepper, and cut each fillet into pieces 1/2 inch (1.25 cm) thick.
2. In a large bowl, whisk 1 cup (120 g) flour with the baking powder. Make a well and add the ice-cold beer, parsley, oregano, cumin, lemon zest, and salt and pepper; whisk until just mixed without overmixing. Put the remaining 1/2 cup (60 g) flour in a separate bowl.
3. Heat the olive oil in a large frying pan over medium heat.
4. While the oil heats, toss the fish pieces in the plain flour until well coated, then dip them into the batter until well coated.
5. When the oil is hot, shake off excess batter and fry the pieces in a single layer without crowding, in batches, for 3 minutes per side or until golden and crispy. Drain on paper towels.
6. For the aioli, whisk together the mayonnaise, Dijon mustard, grated garlic, paprika, lemon juice and olive oil, then season with salt and pepper.
7. Spread the aioli in a serving dish, arrange the fried fish around it, and serve immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

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