Panko Crusted Fish Sticks With Lime Tarragon Aioli
Ingredients
- For the aioli
- 2 large garlic cloves (give them a quick crush to release the flavor but don't pulverize)
- 1/4 cup plus 2 tablespoons olive oil
- 2 egg yolks
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon lime zest (the zest of one whole lime)
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon sea salt
- 1 pinch freshly ground black pepper
- 1/2 cup minus 2 tablespoons vegetable or canola oil
- For the panko-crusted fish sticks
- 1 cup oil, plus more as needed for deep frying
- 1 pound Firm to semi-firm fish (I use cod or sea bass)
- 2 beaten eggs
- 1 cup panko
- 1 pinch salt and pepper, plus more to taste
Instructions
Panko-Crusted Fish Sticks With Lime & Tarragon Aioli serves 4 original recipe by Food52.
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