Spicy Fish Fingers with Alioli

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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.

RECIPE:

INGREDIENTS:
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

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

DIRECTIONS:
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.

SERVING:
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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