This Crispy Fish with Garlic Aioli, known in Spain as Pavías de Bacalao, is one of the most popular tapas dishes that hail from Sevilla. We´re talking beer battered fish fillets that are crispy on the outside, served next to a delicious mayo aioli and all done in under 30 minutes.
You can serve this dish as a tapas appetizer like they do in Sevilla, or even as a main course. It pairs perfectly next to some roasted potatoes and a garden salad. Either way, serve this dish next to a cold beer or a bottle of chilled Spanish white wine for the ultimate experience.
To make this recipe I used cod fillets I bought frozen & thawed out. You can also use fresh cod if you like, as well as any other type of firm white fish. To make the batter I used beer, but you can substitute for club soda if beer is not your thing.
TIPS & TRICKS to Make this Recipe: It took me 2 to 3 minutes per side to fully cook the cod fillets. However, every pan and stove top heats differently, so it might take you less or more. Depending also on the thickness of the fillets you are using.
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Watch the Video Below on How to Make Crispy Fish with Garlic Aioli
Crispy Fish with Garlic Aioli | Pavías de Bacalao
FOR THE FISH
- 1 1/2 cups all purpose flour 180 grams
- 1 tsp baking powder 4 grams
- 1/4 tsp sea salt 1.5 grams
- 1 egg
- 3/4 cup cold beer 177 ml
- 3 cod fillets 7 oz / 200 grams each
FOR THE AIOLI
- 1/2 cup mayonnaise 120 grams
- 1 clove garlic
- 1 lemon
- 1 tbsp extra virgin olive oil 15 ml
- pinch sea salt
- dash black pepper
- 1 cup sunflower oil 240 ml
- 1 lemon
- handful fresh parsley
Add 1 cup (120 grams) flour into a large bowl, along with 1 tsp (4 grams) baking powder and 1/4 tsp (1.5 grams) sea salt, whisk together, then make a well in the middle, crack in the egg and pour in the beer, whisk together until you get a creamy batter with no lumps
Heat a large fry pan with a medium to medium-high heat, add in the sunflower oil
Meanwhile, pat the cod fillets dry with paper towels, then season with sea salt & black pepper and cut each fillet into smaller handheld pieces
Coat the cod fillets in 1/2 cup (60 grams) flour and then in the beer batter, making sure to fully coat them through
Once the oil is nice and hot, about 8 to 10 minutes, add in the coated pieces of cod, making sure to shake off any excess batter and all in a single layer, fry for 2 to 3 minutes per side or until golden fried and the fish is cooked through, then transfer over a wire rack with paper towels underneath
To make the aioli, add in the mayonnaise into a bowl, finely grate in the garlic, finely grate the zest of half a lemon, add 1 tsp (5 ml) lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with sea salt & black pepper and whisk together
Transfer the aioli into a serving dish and the pieces of fried fish, garnish with lemon wedges and fresh parsley, serve at once, enjoy!
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