Entrées
BEER-BATTERED WILD ALASKA POLLOCK WITH MALT VINEGAR AIOLI
Ingredients
- 75 Harbor Banks® Beer-Battered Wild Alaska Pollock
- 32 oz Chef’s Line® Cage-Free Egg Mayonnaise
- 8 oz Mizkan Malt Vinegar
- 6 cloves Cross Valley Farms® Fresh Garlic, mashed to a paste
- 4 tablespoons Rykoff Sexton® Dijon Mustard
- 4 tablespoons Cross Valley Farms® Fresh Tarragon, minced
- To taste Monarch® Kosher Salt
- To taste Monarch® Black Peppercorns Cracked
PREPARATION
Deep fry fish following package directions.
To make malt vinegar aioli, combine all ingredients, chill before serving.
Portion 3 filets and 2 Oz. of dressing per serving. Yield: 25 portions.