Crispy Fried Fish with Banhoek Chilli Oil Aioli
Fried Fish Recipe
Crispy fried fish, creamy mayo and a hint of chilli must be on any fish-lover’s list of all time favourite dishes.
Banhoek Chilli Oil Aioli
1 large garlic clove, minced finely
2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons white vinegar
225ml olive oil
60ml Banhoek Chilli Oil Seasoning
A squeeze of fresh lemon
Whisk the egg yolks, mustard and vinegar together, while whisking add olive oil slowly whisking continuously to form a thick, rich emulsion. You can cheat a little and use an electric mixer. Whisk in the Banhoek Chilli Oil, add the garlic, finish with fresh lemon juice and season.
Fried fish and Batter
600g of fish filets, boned and trimmed.
Seasoning 1 cup of flour for dusting.
60g corn flour
180g cake flour
500ml sparkling water
5g baking powder
Pre-heat your deep fryer to 170 C and season the fish fillets and dust with flour.
Mix the cornflour, cake flour, salt, sparkling water and baking powder together to form a light batter.
Dip the flour dusted fish fillets through the batter and shake off any excess. Gently drop the fish into the pre heated oil and fry until golden brown- Approximately 5 minutes , depending on the thickness of the fish fillets.
Remove from the oil, Drain and season, Serve hot with the aioli, topped off with a splash of Banhoek Chilli Oil for good measure and fresh lemon.
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