Spicy Fish Fingers with Alioli


Words cannot describe how utterly delicious these are. It is a certainty that I will spend my later years in Spain sitting on a porch in a big sturdy chair, the size of a beached mammal chowing down on these 5 times a day.


750g thick white fish (cut into thick strips)
1/3 cup white wine
2 garlic cloves (finely chopped)
1 tablespoon fresh parsley (finely chopped)
2 teaspoons hot Spanish paprika
5 tablespoons flour
2 eggs
olive oil (for deep frying)
salt & pepper

2 garlic cloves
1/2 teaspoon salt
1 egg yolk
1 tablespoon lemon juice
1 cup olive oil

Mix the wine, paprika, garlic, parsley and salt & pepper and add the fish. Coat well and leave to marinate for at least 2 hours.

Meanwhile you can make the alioli.
Crush the garlic with salt in a pestle & mortar into a paste.
Combine with the egg yolk and lemon juice
Whisk in 2 tablespoons of the olive oil and beat until the liquid emusifies and thickens. Beat in a further 2 spoons of oil and repeat. You can now pour in a thin stream of oil as you whisk to ensure the mixture doesn’t separate. The mix should be thick like mayonnaise.

Put flour into a bowl and season lightly with salt & pepper. Beat the eggs in another bowl and set aside.
Take each strip of fish and coat well in flour.
Heat a pan of olive oil about 5cm deep til hot. Dip each fish piece into the egg, gently shake off the excess and fry in the oil til lightly golden.

Serve HOT with the alioli on the side. You can eat these as part of a tapas arrangement or just on their own. You can also, like me, “test” two or three of them while your guests aren’t looking to ensure you get the lion’s share.

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