40-60filletsbluegillmore or less, depending on size
sea salt
cayenneoptional
Lemon Aioli
1egg
1lemonjuiced
1tspred wine vinegar
1tspsea salt
1tspdijon mustard
1cupavocado oil
Instructions
Dredge and Fry the Fish. Pour the oil in a large pan over medium heat. Meanwhile, pour the cornmeal and tapioca onto a plate and set next to the stove. Swirl with finger tips to disperse. Gently press the bluegill fillets into the flour mixture, coating front to back. When the oil is hot, lower the fillets into the hot oil (it should bubble right away when the oil is ready). Fry until crispy, about 3 to 4 minutes per batch. Use a spider to transfer cooked fillets to a paper towel lined plate and sprinkle while hot with sea salt.
Make the Aioli. Crack the egg into a medium bowl and add the lemon juice, salt, and mustard. Use an immersion blender and ever so slowly, add the oil drop by drop until it thickens*-around the time half the oil is added. Once thick, you can safely drizzle the rest of the oil in without the mayonnaise breaking. Taste and adjust lemon juice and salt to taste.
Serve the fish hot with a dash of cayenne pepper for a spicy kick. Serve with the lemon aioli sauce for dipping.
Notes
Note: You will have leftover mayonnaise from this recipe. Lemon aioli can be stored in the refrigerator for up to 3 weeks.Tapioca flour aka tapioca starch is available in the flour aisle. You may use cornstarch as a substitute.Cornmeal has a finer grind than polenta. Be sure to use cornmeal (yellow, white, or blue) for this recipe.Avocado oil is a high high, high quality oil that tastes fantastic in both mayo and fried fish. If you need to use refined coconut oil, vegetable oil, or canola oil, go for it!