Flying Fish with Lime-and-Caper Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 cup all-purpose flour |
3/4 cup cornmeal |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 large eggs |
2 tablespoons water |
6 (8-ounce) flying fish fillets |
vegetable oil |
lime-and-caper aioli |
garnishes: fresh thyme sprigs, tomato wedges, lime halves, chopped red bell pepper |
Directions:
1. Stir together first 4 ingredients in a shallow dish. Stir together eggs and water in a bowl. Dip fish in egg mixture; dredge in flour mixture.
2. Pour oil to a depth of 2 inches in a Dutch oven; heat oil to 375°. Fry fish in batches 2 1/2 minutes on each side or until golden. Serve with Lime-and-Caper Aioli; garnish, if desired.
3. *Grouper or any small, firm whitefish may be substituted for flying fish.
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