Prosecco-Battered Cod with Mint Aioli

Tommy Habetz often refers to the batter for his succulent fried cod as "Italian tempura" because it produces an amazingly light and crunchy crust. One secret to the perfect coating: lightening the batter with a sparkling wine like Prosecco.

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  • Servings: 6

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  • Six 6-ounce skinless cod fillets
  • Salt
  • 2 garlic cloves, minced
  • 1 cup mint leaves
  • 3/4 cup mayonnaise
  • Freshly ground pepper
  • Vegetable oil, for frying
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 2 cups Prosecco or other sparkling wine
  • Lemon wedges, for serving

How to make this recipe

  1. Lightly season the cod with salt; cover and refrigerate for 1 hour.

  2. Meanwhile, in a food processor, combine the garlic and mint and process until finely chopped. Add the mayonnaise and pulse to blend. Scrape the mint aioli into a bowl and season with salt and pepper.

  3. In a large saucepan, heat 2 inches of oil to 325°. Set a wire rack over a baking sheet. In a large bowl, whisk the 1 1/2 cups of flour with the Prosecco. Spread a handful of flour in a shallow bowl. Dredge each fillet in the flour, then dip into the batter to coat; let any excess drip back into the bowl. Working in 2 batches, carefully add the cod to the hot oil and fry, turning once, until browned and crisp, about 3 minutes. With a slotted spoon, transfer the cod to the rack to drain for 1 minute. Serve at once with the mint aioli and lemon wedges.

Make Ahead

The mint aioli can be refrigerated overnight.

Suggested Pairing

Trebbiano di Lugana, a white grape grown along the southern shore of Lake Garda in Italy's Veneto region, makes a fresh, peachy wine, Lugana, that will pair nicely with this crisp-crusted cod.

Contributed By Published January 2006

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