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Alaska Sablefish Indian Fish Fry with Masala Aioli

Alaska Sablefish Indian  Fish Fry with Masala Aioli 1
"Alaska sablefish is one of my favorites. It is super resilient to being overcooked and maintains moisture." - Chef Fraser
  • Prep Time: 15 min, not including marinading time
  • Cook Time: 10 minutes
  • Total Time: 1 hr, 25 min
  • Servings: Serves 4
  • Yield: 16 (1-2 oz each) appetizers


  • 16 portions of Alaska sablefish, 1-2 oz pieces each, skin and bones removed
  • 2 cups milk
  • 2 ea egg yolks
  • 1 oz salt, for milk
  • 1 cup wondra flour, or super fine flour
  • 1 cup corn starch
  • 2 oz madras curry
  • 1 gallon canola oil
  • 1 cup mayonnaise
  • 1 oz ras al hanout spice
  • Salt
  • Pepper
  • Lime for squeeze of lime on top, served cut on the final plating
  • You will also need

  • Tabletop fryer, or pot fitted with thermometer, set to 350° F
Recipe courtesy of Chef Neal Fraser


  1. Step 1 Make aioli

    Mix ras al hanout with mayonnaise. Season with salt and pepper.

  2. Step 2 Fry the fish

    Soak sablefish pieces in milk for 1 hour.

    Make a dip with egg yolks and 2 oz of milk.

    Put fish in dredge of corn starch, flour and curry.

    Put fish in egg mix.

    Return to flour mix.

    Fry fish at 350° F until golden brown.

    Garnish plate with aioli in a ramekin, with a slice of lime on the side.

Recipe courtesy of Chef Neal Fraser