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Garlic Mayo

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GOLDEN EMBERS

Housemade Reds Rye beer battered cod. Served w/fries & lemon aioli.

Season the cod fillets with salt and black pepper. Set aside to marinate for 15 minutes.

Prepare the Cod

In a large bowl, whisk together the Reds Rye beer, all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder until smooth. Let the batter rest for about 10 minutes.

Make the Batter

In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Dip each cod fillet into the batter, allowing excess to drip off. Carefully lower the battered fillet into the hot oil. Fry for 4-5 minutes or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.

Fry the Cod

Peel and cut the potatoes into thick strips. Soak them in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

Drain the potatoes and pat them dry. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches for about 5-7 minutes or until golden brown and crispy. Remove and place on a paper towel-lined plate. Season with salt to taste.

Fry the Potatoes

In a small bowl, combine the mayonnaise, lemon juice, minced garlic, salt, and black pepper. Mix well until smooth.

Combine Aioli Ingredients

Reds Rye beer

all-purpose flour

cornstarch

baking powder

salt

black pepper

garlic powder

onion powder

cod fillets

vegetable oil

potatoes

mayonnaise

lemon juice

garlic

Beer City Fish & Chips

Order with GRUBHUB

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Make Beer City Fish & Chips Recipe in just 1h . Housemade Reds Rye beer battered cod. Served w/fries & lemon aioli.

Beer City Fish & Chips Recipe

Descriptors

Tasting Notes

Food Pairings

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