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Flying Fish with Lime-and-Caper Aioli

  • 6servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup all-purpose flour

  2. 3/4 cup cornmeal

  3. 1 teaspoon salt

  4. 1/2 teaspoon freshly ground black pepper

  5. 2 large eggs

  6. 2 tablespoons water

  7. 6 (8-ounce) flying fish fillets*

  8. Vegetable oil

  9. Lime-and-Caper Aioli

  10. Garnishes: fresh thyme sprigs, tomato wedges, lime halves, chopped red bell pepper

Instructions Jump to Ingredients ↑

  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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