Fish Friday!

I just finished my fish & chips dinner and I loved it so much I decided to blog about it immediately! This is definitely not the original English style fish and chips but incredibly delicious. I got the idea from random pictures on Pinterest (you know, the ones that are literally just pictures not recipes). So here's what I made: beer battered cod, garlic parmaesan fries, and lemon aioli.

Ingredients

Beer Batter Fish

1 can of beer (remember to only use something you'll drink)
1 cup all-purpose flour
2 tbsp lemon pepper
2 lbs of Cod (Or a white fish of your choice)
Sea salt and cracked black pepper



Garlic Parmaesan Fries

5 small white or yukon gold potatoes
1 tbsp of extra virgin or vegetable oil
2 tbsp of garlic poweder
1 tsp of parsley
1 palmful of grated parmaesan

Sea salt or garlic salt

Lemon Aioli

3 tbsp mayo
1 half a lemon
A little lemon zest
Sea salt, pepper, and garlic powder to taste

Prep

Prepare the fries first since they take the longest. Slice the potatoes and soak them in salted, cold water. (Someone told me it draws the water out to make crispier fries when baking). While the potatoes soak prepare the beer batter by simply wisking the flour, seasoning, and beer until smooth and the consistency of pancake batter. I'm a single girl so I only used 3/4 of a 12 oz can of Bud. Let the batter rest in the fridge. Drain the potatoes and pat drain. Sprinkle with oil, garlic powder, parsley and cheese. Toss until all the potatoes are covered, spread in a single layer on a baking sheet, and bake at 425 degrees for as long as needed depending on the amount of fries and the thickness of the cut. While the fries bake take out the fish, pat dry (if need be), cut into desired size, and lightly season with sea salt and cracked black pepper. Remove the batter from the fridge, give it quick wisk and dip the fish. Fry in super hot oil until crispy, golden brown. While the fish is cooking stir up the mayo, lemon juice, and add the salt, pepper and garlic powder to taste. The whole meal looks labor intensive (on paper, well screen, you know what I mean), but it didn't take long at all and tastes amazing. Let me know how yours turns out!