FRIED SILVERSIDE & CITRUS-BASIL AIOLI

Ingredients

• 1 lb. Panamei® Silverside, thawed

• Canola oil for frying

• Kosher salt and lemon wedges to serve

FOR THE BATTER

• ½ cup all-purpose flour

• ½ cup corn or rice flour

• 1 Tbsp cornstarch

• ½ tsp kosher salt

• 1 ½ cups cold seltzer water

Directions

• A handful of fresh basil

• 3 garlic cloves, minced

• 2 egg yolks

• 1 Tbsp lemon juice

• ½ tsp kosher salt

• ½ cup olive oil

Mix the flour, cornstarch, and salt in a small bowl; whisk to combine and put the bowl in the freezer for 15-20 minutes.

In a medium-deep pan or deep fryer, preheat enough oil to cover the fish. The oil must reach and maintain the ideal temperature of 375˚F.

Fill a large bowl with ice and place the smaller bowl with the dry ingredients into the ice to keep it cold; slowly whisk in the seltzer water until the batter is thin and has no clumps.

Pat dry the silverside to remove excess moisture. Using a pair of tongs, dip each fish in the batter and drop them into the hot oil, just a few at a time. Fish will rise to the top when cooked, about 3 minutes.

Remove them from the oil and transfer them to a large plate lined with a paper towel. Sprinkle kosher salt to taste. Serve immediately with the aioli and lemon wedges.

Combine basil, garlic, yolks, lemon juice, and salt in a blender or food processor. While mixing, slowly pour in the olive oil. Continue blending for about a minute and serve immediately or store in the refrigerator until ready to use.