Alaska Sablefish Fish Fry with Masala

Host your own "Fish Fry Day" with this spicy twist on a classic dish. In addition to bringing the heat with cayenne, madras curry is a blend of spices like turmeric, cumin, clove, cinnamon, fenugreek, and bay leaf. If you are looking for something more tame, substitute a more mild curry. Our wild caught Alaska sablefish is the perfect fish to fry because of the firm texture and ability to stay moist and juicy. The warm curry flavors add depth to the batter and the addition of ras al hanout to the dipping sauce adds a vibrant, earthy flavor. 

Alaska Sablefish Fish Fry with Masala

Servings: 4           Prep Time: 15 minutes        Cook Time: 30 minutes

 Author: Alaska Seafood Marketing Institute

 

Ingredients

For the fish:

• 4 portions of Popsie’s wild caught Alaska sablefish, cut into 1-2 oz pieces
• 2 cups milk
• 2 egg yolks
• 1 oz salt, for milk
• 1 cup wondra flour, or super fine flour
• 1 cup corn starch
• 2 oz madras curry
• 1 gallon canola oil

For the aioli:

• 1 cup mayonnaise
• 1 oz ras al hanout spice
• Salt
• Pepper
• Lime for squeeze of lime on top, served cut on the final plating

Directions

For the aioli:

1. Mix ras al hanout with mayonnaise. Season with salt and pepper.

For the fish fry:

1. Soak sablefish pieces in milk for 1 hour

2. Make a dip with egg yolks and 2 oz of milk

3. Make a flour mix of corn starch, flour, and curry

4. Dredge fish in flour mix, then dip in egg mix, then return to flour mix

5. Fry fish at 350°F until golden brown. Garnish plate with aioli in a ramekin, with a slice of lime on the side.