Ingredients

Cod Fillets

• 12 oz cod fillets
• 1 ½ cups Einstök beer
• 1 cup flour
• 4 cups frying oil (olive, peanut, or canola oil works best!)
• Sea salt

Rosemary Roasted Potatoes

• 6 small potatoes
• 3 ½ tbsp oil
• â…” cup fresh rosemary
• Sea salt

Garlic Aioli

• ¾ cup light mayonnaise
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt, to taste

Instructions

Beer-Battered Cod

1. In a mixing bowl, combine Einstök beer and flour until smooth.
2. Cut the cod fillets into four equal pieces and dip them into the batter, ensuring they're fully coated.
3. Heat the frying oil in a deep fryer or large pot to medium-high heat.
4. Fry the battered cod pieces for about 4 minutes, or until golden brown.
5. Remove the fillets from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Let them rest for 4 minutes, then sprinkle generously with sea salt.

Rosemary Roasted Potatoes

1. Preheat the oven to 365°F.
2. Cut the potatoes into quarters by slicing them in half lengthwise and then again crosswise.
3. In a baking tray, toss the potato quarters with oil and chopped rosemary.
4. Season with sea salt and spread them out evenly on the tray.
5. Bake for 45 minutes, flipping halfway through, until they're tender and golden.

Garlic Aioli

1. In a small bowl, mix the minced garlic and mayonnaise until well combined.
2. Add lemon juice and a pinch of salt to taste.
3. Whisk until smooth and creamy. Adjust seasoning if necessary.