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AIOLI garlic olive oil egg yolks freshly squeezed lime juice lime zest tarragon salt freshly ground black pepper vegetable oil fish eggs salt
Viewed: 34 - Published at: 8 years agoIngredients
- For the aioli
- 2 large garlic cloves (give them a quick crush to release the flavor but don't pulverize)
- 1/4 cup plus 2 tablespoons olive oil
- 2 egg yolks
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon lime zest (the zest of one whole lime)
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon sea salt
- 1 pinch freshly ground black pepper
- 1/2 cup minus 2 tablespoons vegetable or canola oil
- For the panko-crusted fish sticks
- 1 cup oil, plus more as needed for deep frying
- 1 pound Firm to semi-firm fish (I use cod or sea bass)
- 2 beaten eggs
- 1 cup panko
- 1 pinch salt and pepper, plus more to taste
Method
- To make the garlic-infused olive oil, add the 2 peeled, lightly crushed garlic cloves to the olive oil in a small saucepan and simmer on very low heat. Be very careful not to let the garlic get brown. Turn off the flame after just a few minutes and let the garlic sit in the oil until it softens. Let cool before making the aioli. I like to make this infused oil ahead of time-sitting overnight gives a more profound garlic flavor.
- Add egg yolks, the cooled cooked garlic cloves, lime juice, lime zest, tarragon, salt and pepper to a blender. Blend until smooth.
- With blender running slowly add the vegetable oil and garlic-infused olive oil. The aioli will be thick and creamy and a lovely light green. Adjust seasoning and citrus to your taste.
- Heat your oil. I like to deep fry the fish sticks, approximately 4 inches of oil in a heavy saute or sauce pan to 375° F. Alternately you can pan-fry the fish sticks in about an inch of oil in the skillet. I recommend seasoned cast iron or a non-stick skillet.
- Cut your fish into pieces, dip in egg and then in panko.
- Carefully drop your fish sticks into hot oil and fry until golden brown. Remove and place on paper towel-lined plate to absorb any extra oil. Add additional salt if you like directly after they come out of the oil.
- Serve with aioli as a dipping sauce. Enjoy!
