Recipe Crispy Cod with Aioli
Another of the snacks served at our stand at Fruit Attraction 2015 was crispy cod skin with aioli.
Once you make this dish and try it, you won't be able to stop!
Method
Remove the skin from the cod, leaving as little meat as possible. Dry well and divide into chunks.
When really dry, fry in plenty hot oil in a deep-fryer until crispy. Remove and dry the oil using absorbent paper.
Meanwhile, in a mixer, add the egg, a pinch of salt, the clove of garlic and the drops of lime. Blend well.
When the garlic is well mixed, add the oil, little by little, until the desired texture is achieved.
FINISHING THE DISH:
Place some droplets of aioli around the dish using a squeeze bottle. Place the crispy cod skins in the centre and dress with a little garlic powder and La Vera paprika.
CHEF'S TIPS:
- If well stored, these crispy skins can keep for several days and still be crunchy, depending on the humidity.
- Black garlic can also be used, instead of purple garlic, to make a wonderful black aioli.