Panko-Crusted Fish Sticks With Lime & Tarragon Aioli

Directions

1. For the aioli
2. To make the garlic-infused olive oil, add the 2 peeled, lightly crushed garlic cloves to the olive oil in a small saucepan and simmer on very low heat. Be very careful not to let the garlic get brown. Turn off the flame after just a few minutes and let the garlic sit in the oil until it softens. Let cool before making the aioli. I like to make this infused oil ahead of time—sitting overnight gives a more profound garlic flavor.
3. Add egg yolks, the cooled cooked garlic cloves, lime juice, lime zest, tarragon, salt and pepper to a blender. Blend until smooth.
4. With blender running slowly add the vegetable oil and garlic-infused olive oil. The aioli will be thick and creamy and a lovely light green. Adjust seasoning and citrus to your taste.

1. For the panko-crusted fish sticks
2. Heat your oil. I like to deep fry the fish sticks, approximately 4 inches of oil in a heavy sauté or sauce pan to 375° F. Alternately you can pan-fry the fish sticks in about an inch of oil in the skillet. I recommend seasoned cast iron or a non-stick skillet.
3. Cut your fish into pieces, dip in egg and then in panko.
4. Carefully drop your fish sticks into hot oil and fry until golden brown. Remove and place on paper towel-lined plate to absorb any extra oil. Add additional salt if you like directly after they come out of the oil.
5. Serve with aioli as a dipping sauce. Enjoy!