Pan Fried Cod with Aïoli

Ingredients

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

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)

Directions

Cod

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

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

3. 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.

4. Serve immediately with a spoon of aïoli for each portion.

aïoli

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

1. 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.

2. 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.

3. 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.

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