16 portions of Alaska sablefish, 1 to 2 oz. pieces each, skin and bones removed
2 cups of milk
2 each 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 of canola oil
Tabletop fryer, or pot fitted with thermometer, set to 350° F
1 cup mayonnaise
1 oz. ras al hanout spice
Lime for squeeze of lime on top, served cut on the final plating
Recipe by Chef Neal Fraser
For the aioli:
Mix ras al hanout with mayonnaise. Season with salt and pepper.
For the Fish Fry:
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.
WHY DID I CHOOSE ALASKA SABLEFISH FOR THIS DISH?
Alaska sablefish is one of my favorites. It is super resilient to being overcooked and maintains moisture.