You will need
- 8 4-oz. pieces Alaska pollock
- 3 egg yolks
- 1 clove garlic
- 2 tbsp. lemon juice
- 1 cup canola oil
- 4 tbsp. capers, chopped
- 4 tbsp. cornichons, chopped
- 3/4 cup flour
- 1/4 cup semolina
- salt and pepper to taste
- 2 cups canola oil for frying
To make the aioli, in a food processor add the egg yolks, garlic and lemon juice and puree on high. In a slow steady stream, add the cup of canola oil. Do not add quickly or the aioli will break. When all the oil is emulsified, transfer to a bowl and add the capers and cornichons. Season to taste.
Heat the frying oil to 375 degrees in a deep pan. Mix the flour and semolina together and add salt and pepper to the flour. Dredge the fish in the flour and set aside. When the oil is hot, carefully place fish in the oil and cook until golden brown, turning once. Remove the fish from the oil and drain on paper towels.
To serve, place two pieces of fish on a plate and spoon the aioli over the top, garnish with chopped chives if desired.
Sweet potato fries would pair well with this dish.
Recipe by New England Aquarium chef Tim Ridge