Prosecco-Battered Cod with Mint Aioli

Directions

1. 1
   Lightly season the cod with salt; cover and refrigerate for 1 hour.
2. 2
   Meanwhile, in a food processor, combine the garlic and mint and process until finely chopped.
3. 3
   Add the mayonnaise and pulse to blend.
4. 4
   Scrape the mint aioli into a bowl and season with salt and pepper.
5. 5
   In a large saucepan, heat 2 inches of oil to 325.
6. 6
   Set a wire rack over a baking sheet.
7. 7
   In a large bowl, whisk the 1 1/2 cups of flour with the Prosecco.
8. 8
   Spread a handful of flour in a shallow bowl.
9. 9
   Dredge each fillet in the flour, then dip into the batter to coat; let any excess drip back into the bowl.
10. 10
    Working in 2 batches, carefully add the cod to the hot oil and fry, turning once, until browned and crisp, about 3 minutes.
11. 11
    With a slotted spoon, transfer the cod to the rack to drain for 1 minute.
12. 12
    Serve at once with the mint aioli and lemon wedges.