Indian Sablefish Fry with Masala Aioli

"Alaska sablefish is one of my favorites. It is super resilient to being overcooked and maintains moisture." - Chef Fraser

Ingredients: 

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

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.

Recipe courtesy of Chef Neal Fraser and Alaska Seafood