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. More Seafood Recipes
The mint aioli can be refrigerated overnight.
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.