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.