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Prep time
30 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Tarragon and lime are a beautiful match and I like to use as a dipping sauce with homemade fish sticks. The aioli takes on a faint green hue and paired with the crunchy fish sticks it makes a delicious meal and is a change from the traditional tartar sauce. This is great finger food and takes no time at all to prepare. I like to use a garlic infused olive oil in the aioli. - sdebrango —sdebrango
Test Kitchen Notes
Well, she had me at "fish" and "sticks". The tarragon and lime are a new combination to me, and their aioli sends these beauties over the top. The balance of canola and olive oils is perfect, as it allows the tarragon and lime to shine through, and nothing gets in the way of satisfying crunch on a nice light fish. The roasted garlic and its infused oil are the icing on the so to speak cake. I used talapia because it was what I had, and I would be hard-pressed to imagine a fish, sticks or otherwise, with which this wouldn't be fantastic. Next time around, and there will be many of those, I think I'll grill a good sandwich roll, slather it with this lovely aioli, stuff some fish sticks inside, and call it a sandwich. Wonderful invention, sdebrango! - boulangere —boulangere
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Ingredients
- For the aioli
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2
large garlic cloves (give them a quick crush to release the flavor but don't pulverize)
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1/4 cup
plus 2 tablespoons olive oil
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2
egg yolks
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2 tablespoons
freshly squeezed lime juice
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1 teaspoon
lime zest (the zest of one whole lime)
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1 tablespoon
chopped fresh tarragon
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1/2 teaspoon
sea salt
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1 pinch
freshly ground black pepper
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1/2 cup
minus 2 tablespoons vegetable or canola oil
- For the panko-crusted fish sticks
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1 cup
oil, plus more as needed for deep frying
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1 pound
Firm to semi-firm fish (I use cod or sea bass)
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2
beaten eggs
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1 cup
panko
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1 pinch
salt and pepper, plus more to taste
Directions
- For the aioli
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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.
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Add egg yolks, the cooled cooked garlic cloves, lime juice, lime zest, tarragon, salt and pepper to a blender. Blend until smooth.
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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.
- For the panko-crusted fish sticks
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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.
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Cut your fish into pieces, dip in egg and then in panko.
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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.
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Serve with aioli as a dipping sauce. Enjoy!
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.
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