Best 2 Cod Goujonettes With Salt And Malt Vinegar Aioli Recipes

Indulge in the delightful flavors of crispy, golden-brown Cod Goujonettes paired with a tantalizing Salt and Malt Vinegar Aioli. This irresistible dish combines the classic flavors of fish and chips with a modern twist. Dive into the ultimate culinary experience with our easy-to-follow recipes that guide you through every step of the process. Discover the secrets of creating a light and crispy batter that perfectly coats the tender cod fillets. Learn the art of making a creamy and tangy aioli infused with the perfect balance of salt and malt vinegar. Explore the culinary possibilities of serving this delectable dish with a variety of accompaniments, from classic tartar sauce to a refreshing lemon wedge. Prepare to impress your family and friends with this delightful meal that combines the best of traditional and contemporary flavors.

Here are our top 2 tried and tested recipes!

GRILLED STEAK FRIES WITH MALT VINEGAR AIOLI

Grilled Steak Fries with Malt Vinegar Aioli image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup prepared mayonnaise
1/4 cup malt vinegar
2 garlic cloves, mashed into a paste
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon leaves
Salt and freshly ground coarse black pepper
6 russet potatoes, scrubbed
1/4 cup canola oil

Steps:

Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
Heat a grill to high. Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side.
Transfer to a serving dish and serve with the aioli alongside.

BLUE CORN FRIED CHICKEN WITH MALT VINEGAR AIOLI

Blue Corn Fried Chicken with Malt Vinegar Aioli image

Provided by Brad Sorenson

Categories main-dish

Time 12h35m

Yield 3 to 4 servings

Number Of Ingredients 17

Ingredients

1 cup hot sauce
1/2 cup Dijon mustard
1 tablespoon garlic powder
1 tablespoon smoked paprika
12 chicken legs
Vegetable shortening, for frying
4 cups all-purpose flour
3 cups fine ground blue cornmeal
1/2 cup cornstarch
2 tablespoons poultry seasoning salt
2 tablespoons freshly ground black pepper
Malt Vinegar Aioli, recipe follows
1 cup malt vinegar
4 egg yolks
Juice of 1 lemon
2 teaspoons kosher salt, plus more to taste
1 1/2 cups canola oil

Steps:

In a large bowl, combine the hot sauce, mustard, garlic powder, and paprika. Toss the chicken legs in the mixture to coat. Cover and refrigerate overnight.
When ready to cook the chicken, remove it from the refrigerator and let the chicken come to room temperature.
In a deep saute pan with tall sides, over medium-high heat, add the shortening until you have enough to fill halfway up the sides of the pan. Heat the shortening to 325 degrees F. Preheat the oven to 400 degrees F.
In a shallow baking dish, combine the flour, cornmeal, cornstarch, poultry seasoning salt, and black pepper. Remove the chicken from the marinade, shaking off excess and dredge the chicken in the flour and let rest about 5 minutes to let the flour soak in. Dredge again in the flour and fry, in batches, in the shortening until golden brown on both sides. Be careful not to overcrowd the pan. Transfer the chicken to a rack fitted over a sheet pan and finish the chicken in the oven until internal temperature of 165 degrees F, about 10 minutes.
In a small saucepan, heat the malt vinegar over medium heat and simmer to reduce by half. Remove the saucepan from the heat and set aside to cool.
In a mixing bowl add the yolks, lemon juice, and 2 teaspoons salt. With a large whisk, begin to beat the egg yolks until they begin to get frothy. Slowly add the oil while whisking vigorously until creamy and thick. Gently whisk in the malt vinegar reduction. Taste the aioli, and season with salt, if needed. Serve the aioli alongside the fried chicken.

Tips:

Use fresh cod fillets. Fresh cod fillets will have a firm, white flesh and a mild, slightly sweet flavor. Avoid fillets that are brown or discolored, as these may be old or spoiled.
Cut the cod fillets into even-sized pieces. This will help them cook evenly. Cut the fillets into 1-inch thick strips.
Season the cod fillets with salt and pepper. This will help to enhance the flavor of the fish.
Coat the cod fillets in flour. This will help to create a crispy coating on the fish.
Fry the cod fillets in hot oil until they are golden brown and cooked through. Be careful not to overcrowd the pan, as this will cause the fish to steam instead of fry.
Serve the cod goujonettes with salt and malt vinegar aioli. This sauce is the perfect accompaniment to the fish, as it is both tangy and creamy.

Conclusion:

Cod goujonettes are a delicious and easy-to-make dish that is perfect for a quick and easy meal. The fish is crispy on the outside and tender on the inside, and the salt and malt vinegar aioli adds a delicious tangy flavor. This dish is sure to be a hit with the whole family.