Beer battered fried cod with lemon garlic alioli

Whisk the flour, baking powder and sea salt together in a large bowl.

Make a well, add the egg and the cold beer and whisk to a creamy batter with no lumps.

Heat a large fry pan over medium to medium high heat, about a 7 on a dial of 0 to 10, with the sunflower oil.

Pat the cod fillets completely dry on paper towels.

Season the fillets with sea salt and black pepper and cut them into smaller handheld pieces.

Coat the pieces in all purpose flour, then in the beer batter, fully coated all around.

After the oil has heated 8 to 10 minutes, add the cod, shaking off excess batter, in batches.

Fry 2 to 3 minutes per side until golden all around and cooked through.

Transfer to a wire rack over paper towels and rest 1 to 2 minutes.

Whisk the mayonnaise with the grated garlic, lemon zest, lemon juice, olive oil, salt and pepper to a creamy sauce.

Transfer the alioli to a serving dish, add the fried cod and finish with lemon wedges and fresh parsley.