LE GRANDE AIOLI
Provided by Food Network
Time P1DT12h26m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place the garlic in a large mortar and pestle and mash well. Add the egg yolks and mash. While mashing, very slowly add the olive oil, drop by drop, to create an emulsion. When the mixture is thick and the oil is all added, season, to taste, with salt and pepper.
- Soak the cod in water in the refrigerator for 3 days, changing the water 2 to 4 times a day. Drain well and cut into 2-ounce pieces. Bring a large pot of water to a boil. Add the bay leaf and lower to a simmer. Poach the cod in the water until just cooked, about 4 to 6 minutes. Drain and set aside to cool.
- Place the cod, eggs, carrots, cauliflower, string beans, potatoes, and snails on a large platter. Drizzle with the aioli. Serve remaining aioli in a bowl.
BLACK SQUID INK TEMPURA FISH AND CHIPS
The fish and chips was inspired by a dish I do at Scopa, my restaurant in Venice. Using the squid ink in the batter creates a double flavor of the sea.
Provided by Antonia Lofaso
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the tempura batter: Mix together the all-purpose flour cornstarch rice flour, baking powder and salt in a bowl. Mix in the squid ink and add soda water to the desired consistency.
- For the tartar sauce: Mix together the mayonnaise, cornichons, chives, dill, tarragon and lemon juice in a bowl.
- For the fish and chips: Heat the peanut oil in a fryer or large heavy-bottomed saucepan to 325 degrees F.
- Fry the black radish slices, turning them with a slotted spoon, until crisp, about 4 minutes. Remove to a paper towel and season with salt.
- Bring the peanut oil up to 350 degrees F.
- In batches, dip the cod into the tempura batter. Add to the hot oil and fry, flipping occasionally with a slotted spoon, until the fish is cooked through and the batter is crisp, about 6 minutes. Remove, drain on a towel and season with salt.
- Serve with the tartar sauce and black radish chips on a large platter. Garnish the platter with chopped chives and fresh dill.
CHINESE BLACK RICE VINEGAR AND GINGER
Steps:
- Julienne the ginger and place in a small dipping bowl filled with Chinese black vinegar. Best if left for an hour for the flavors to infuse.
ASIAN BAKED FISH AND CHIPS
Not that we need an excuse to eat this delicious dish but National Fish and Chip day is as good as any. Another good reason is for the health benefits, people who eat fish regularly have a lower risk of heart disease. Cod or haddock are a good source of protein which delays stomach emptying, this helps to stop sudden increases in sugar levels. These fish contain Omega-3 fatty acids which are good blood thinners and many B vitamins. Who said fish and chips weren't healthy? We aren't waiting for the 2nd June!
Provided by hello
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- For the Sriracha Mayo - makes 1 cup prepared mayonnaise.
- Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
- Add the mustard and cider vinegar. Whisk to combine.
- In a thin steady stream, gradually whisk in the sunflower oil.
- Fold in sriracha.
- Season with salt and pepper.
- For the Fish and Chips.
- Parboil the potatoes for 5 minutes in salted water. Drain and pat dry with paper towels.
- Transfer potatoes to a bowl. Toss well with olive oil and season with salt.
- Mix lemon juice and turmeric powder in a small bowl.
- In a separate bowl, combine desiccated coconut, chopped (coriander) cilantro, and black pepper.
- Brush fish fillets with lemon and turmeric solution, season with salt, then coat with the coconut and coriander (cilantro) mixture.
- Lay fish fillets and potatoes on a lightly oiled baking sheet.
- Bake for 15-20 minutes at 220C/430°F.
Nutrition Facts : Calories 806.1, Fat 52.8, SaturatedFat 14.6, Cholesterol 71.7, Sodium 514.5, Carbohydrate 50.4, Fiber 8.9, Sugar 13.9, Protein 35.3
MALT VINEGAR-TARRAGON AIOLI
This aioli is a riff on a tartar sauce that I made for the fish and chips episode of my show Throwdown. I may not have won that particular battle, but I did come out of it with some good ideas. Fries taste delicious doused with malt vinegar, no question, but they can quickly become soggy. This aioli, fragrant with anise-flavored tarragon, blends the great taste of malt vinegar into a creamy dip for fries with even more flavor than the original combo, and none of the sogginess.
Yield Makes about 2/3 cup
Number Of Ingredients 4
Steps:
- Whisk together the mayonnaise, vinegar, and tarragon in a bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes and up to 8 hours before serving.
ASIAN FLAVORED AIOLI
This is a delicious dipping sauce to serve with tempura, grilled tuna, or fondue steak bites, etc. The recipe comes from Cuisine at Home magazine.
Provided by MamaJ
Categories Sauces
Time 10m
Yield 2/3 cup
Number Of Ingredients 10
Steps:
- Whisk all ingredients together until smooth.
- Chill until ready to serve.
AïOLI
This creamy garlic mayo is a great accompaniment for fried fish.
Provided by Jody Adams
Categories Condiment/Spread Egg Garlic Mustard No-Cook Quick & Easy Lemon Fall Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
- Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.
AIOLI
This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 0.5 g, Cholesterol 34.1 mg, Fat 19.4 g, Protein 0.5 g, SaturatedFat 2.9 g, Sodium 1.5 mg
ASIAN-STYLE FISH & CHIPS
Fancy a slightly more daring fish supper? Give your friday night fish and chips an Asian twist with tempura-battered cod and a spicy wasabi tartare sauce
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 19
Steps:
- In a large bowl, combine the miso paste with 1 tbsp rice wine vinegar and 1 tsp sugar. Put the cod fillets in the marinade and turn over so they are evenly coated. Cover with cling film and chill for 1 hr.
- Put the radishes in a small bowl with the black sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 30 mins.
- For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.
- Meanwhile, put the sweet potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7-8 mins until slightly tender. Drain and leave to steam-dry for 2 mins.
- Fill a large saucepan with the oil until two-thirds full. Place over a medium-high heat until the oil reaches 180C on a temperature probe (or until a piece of bread crisps up in 20 secs). Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed.
- Once the oil has come to temperature, fry the sweet potato chips in batches until golden and cooked through, about 5 mins. Transfer to a baking sheet, season with salt and place in a low oven to keep warm while you fry the fish.
- Tip some seasoned flour onto a plate and dip the cod fillets in it, patting off any excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins, until the batter is golden and the fish is cooked. Drain on kitchen paper.
- Serve the cod with the chips, wasabi tartare, pickled radishes and lime for squeezing over.
Nutrition Facts : Calories 851 calories, Fat 27 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium
FISH AND CHIPS WITH MALT VINEGAR MAYONNAISE
Provided by Adam Evans
Categories Fry Kid-Friendly Dinner Lunch Cod Deep-Fry Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- For malt vinegar mayonnaise:
- Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.
- DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
- For fish and assembly:
- Fit a large pot with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 375°F.
- Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).
- Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375°F between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined baking sheet.
- Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.
CHEF JOHN'S TARRAGON AIOLI
The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
- Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g
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