4 1/2-inch slices day-old sourdough bread, torn into 1-inch pieces

2 teaspoons olive oil

Kosher salt, to taste

1/3 cup mayonnaise

2 garlic cloves

1 lemon, zested and juiced

1 tin Fishwife anchovies, plus oil

1 teaspoon smoked paprika

2/3 cup freshly grated parmesan cheese, divided, plus more for garnish

Freshly ground black pepper, to taste

6 ounces mixed greens (little gems or chopped romaine)

1 tin Fishwife smoked mackerel, flaked

Talea Super Smoky Lager, for serving

Make the croutons. Preheat oven to 325F. Toss bread with oil and salt and arrange on a sheet pan. Bake until golden brown, 8-10 minutes. Set aside.

Make the dressing. In a high speed blender, food processor, or wide mouth jar with an immersion blender, mix mayonnaise, garlic cloves, lemon zest, lemon juice, anchovies plus their oil, smoked paprika, 1/3 cup Parm, and black pepper. Season to taste with salt. Thin to desired consistency with a little bit of water.

Assemble the salad. In a large bowl, toss greens with croutons, remaining 1/3 cup Parmesan, mackerel, and dressing. Season to taste with salt and pepper. Serve in bowls with more parm and black pepper. Enjoy immediately with a Talea Super Smoky Lager.